Creole Liver

Ingredients

• 1  bay leaf 
• 1 pound beef liver thinly sliced
• 14.5 ounce canned tomatoes diced undrained canned
• 4 servings grits hot cooked
• 0.5 teaspoon thyme leaves dried
• 2 tablespoons flour all-purpose
• 1  garlic clove pressed
• 1 large bell pepper green chopped
• 1 medium onion chopped
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 2 tablespoons vegetable oil 

Equipment

• frying pan

Directions

1. Combine first 3 ingredients in a shallow dish, and dredge liver in flour mixture.
2. Cook liver in oil in a large skillet over medium-high heat until browned, turning once.
3. Remove liver, reserving drippings in skillet.
4. Add onion, bell pepper, and garlic to reserved drippings, and saut until tender.
5. Add liver, tomato, bay leaf, and salt; cover, reduce heat, and simmer 10 minutes.
6. Remove and discard bay leaf.
7. Serve over grits.