Beef liver with onions and grilled polenta

Ingredients

For 1 serving

• Beef liver140 g
• Onion150 g
• Polenta (cornmeal)55 g
• Fresh sage2 g
• White wine vinegar1 tablespoon
• Extra virgin olive oil10 g
• Mixed salad greens60 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

Method

1. Bring about four times the polenta's weight of water to the boil in a small pan, salt it, pour in the quick-cook polenta in a thin stream while whisking and cook over low heat for 5 minutes, until it pulls away from the sides; spread it on a wet board in a layer about 1.5 cm thick and let it set for 15 minutes.
2. Meanwhile peel the onion and slice it very thinly. Heat half the oil in a frying pan over low heat, add the onion and a splash of water and cook gently for 15 minutes, stirring, until soft and golden.
3. Remove any membrane and sinew from the liver and cut it into strips about 1 cm wide.
4. Heat a griddle over high heat, cut the polenta into slices and grill them for 3 minutes per side, until marked with golden stripes.
5. Turn up the heat under the onions, add the liver and sage and cook over high heat for 2–3 minutes, stirring, until the liver is no longer pink outside but still tender; deglaze with the vinegar. Season with salt and pepper only now: salting at the start toughens liver.
6. Serve with the grilled polenta and the washed mixed salad dressed with the remaining oil and a pinch of salt.