Liver Sausage Stew With Polenta

I haven't posted anything about food for quite some time, the last such post was two months ago. Sure, I was cooking all the time, but nothing like I could write, I was more focused on other things...
Well, I photographed some kitchen feats, not mine, but my twelve-year-old son who watches recipes on YT and then he wants to cook it too ... but I'd rather not post about that :) 😎 😋

Basically, this is one antique dish from our places, I remember my mom used to make it, and she didn’t very often either. Liver sausage (jetrnca, in Slovenian) is a sausage that was made from minced liver, kidneys, fat, skin, meat that is not of such quality and remained after delicacies such as prosciutto, bacon, steaks and it was sold to richer people. Basically, this was eaten by less affluent people in the past.

Now that there is so much food that a lot is thrown away, it seems to me a real abundance, at least in my part of the world, this dish is not even prepared so often, for example, I prepared it because I got liver sausage from someone. And the only thing I remember eating those sausages was that we made stew and then something else next to it.
What we need for the dish:

A pair of liver sausages (this is enough for 4 people);
Half a large onion;
One tablespoon of olive oil for roasting sausages;
Polenta (cornflour) approx. 250 grams;
1 liter of boiling water for polenta;
1 deciliter of tomato sauce;
1 tablespoon salt for polenta;

And that's all. You can of course add something more, like some spices or vegetables to the stew, and something else to the polenta.

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In the photo, we have the liver sausage peeled and sliced and the half-sized onion cut into pieces.

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Here we have instant cornflour, which we put in 1 liter of boiling water, salt and in 3-4 minutes we have polenta cooked, I usually add another 150 grams of grated cheese and one scrambled egg, so polenta (at least to me) is tastier; 😋

First, we prepare the stew. We fried all the onions and liver sausages in a tablespoon of oil.

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After ten minutes of roasting, add 1 dl of tomato puree and 1 dl of water and simmer on low heat for 10 minutes or more, if desired.

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Next, go to the preparation of polenta:
Boil 1 liter of water, add a tablespoon of salt and add cornflour to boiling water. Stir, add grated cheese and egg. Stir.
Stir slowly for 3-4 minutes to bring the polenta to a boil and harden.
And during this time, the liver sausage stew is also cooked.

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