Polenta moussaka with chicken liver and vegetables

here is a very simple, tasty and healthy recipe that I enjoy very often - especially on summer days when I have plenty of fresh vegetables on hand :)

Preparation steps

boil the cigar in pre-spiced water (I put the spice to make it more aromatic, you as you wish). let the mixture be thick. put it to cool.
fry the onion and garlic in a pan with a belt of oil, add the finely chopped liver, pour a little water and simmer for some 5-7 minutes
add the sliced vegetables and simmer until soft, like when making sataras. simmer it so that minimal liquid remains.
in a refractory pan (I used a smaller ceramic from which I got 6 equal pieces of moussaka) put one piece of polenta and spread it. pour the liver with the stewed vegetables over it
press larger pieces of tomato into the mixture and cover with the rest of the polenta. put in a cold oven at 200 degrees and bake for about cca20 minutes, depending on how you like. i love when the polenta gets a crust and a golden yellow color
take out your pan and pour over the tomato juice then put it back and bake. weather again as desired. I left the liquid to evaporate a little longer

Serving

I personally love the combination of eggplant and tomato, everyone knows that they go great together, even with parmesan, but I don't use it. the recipe is similar maybe even to some polenta lasagna, but there is no besamel here because this is the light version. when they are done they are a bit gooey, but as soon as they cool down they shrink and can be taken out nicely and be great even the second day-nice :)