Here is a recipe for Polentaschnitte mit Leberfüllung und Erbsenragout:

Ingredients for Polentaschnitte:

200 g of polenta
500 ml of water
100 ml of milk
50 g of grated Parmesan cheese
Salt
Pepper
Flour for dusting
1 tablespoon of olive oil
Ingredients for Leberfüllung:

200 g of chicken liver
1 onion
1 tablespoon of olive oil
1 tablespoon of butter
Salt
Pepper
Ingredients for Erbsenragout:

500 g of peas
1 onion
2 tablespoons of olive oil
Salt
Pepper
Instructions:

Start by making the polenta. Bring water and milk to a boil in a large saucepan. Add salt and pepper. Gradually stir in the polenta, reduce heat to low, and cook, stirring frequently, for about 10 minutes, or until the polenta is thick and creamy.

Stir in the grated Parmesan cheese, then pour the polenta into a greased baking dish. Allow the polenta to cool for 10 minutes, then place it in the refrigerator for 2-3 hours, or until firm.

Preheat the oven to 180°C. Dust a cutting board with flour and remove the polenta from the refrigerator. Cut the polenta into slices or rectangles, then heat the olive oil in a frying pan over medium heat. Fry the polenta slices for 2-3 minutes on each side, or until golden brown.

To make the leberfüllung, finely chop the onion and sauté it in a frying pan with the olive oil and butter until translucent. Add the chicken liver, season with salt and pepper, and cook for 5-6 minutes, or until the liver is cooked through.

To make the Erbsenragout, finely chop the onion and sauté it in a frying pan with olive oil until translucent. Add the peas and cook for 5-6 minutes, or until the peas are tender. Season with salt and pepper.

To serve, place the fried polenta slices on a plate, then spoon the leberfüllung on top of each slice. Serve the Erbsenragout on the side.

Enjoy your Polentaschnitte mit Leberfüllung und Erbsenragout!