I used some pre-made polenta for my SV short rib meal recently. Therefore, I would love a plate like you prepared.
As far as liver mush and scrapple, I'm not a terribly big fan. My PA grandparents and my Mother used to cook up scrapple. Never developed a taste for that. Tried liver mush when I moved to NC. It was okay, but won't be a regular in our household. I did try something with liver mush quite a while ago. I gave it a heavy smoke on my MAK with hickory pellets. To me, it helped a lot. Not enough to do it again anytime soon, however.
Art