Sautéed veal kidney with polenta and spinach

Ingredients

For 1 serving

• Veal kidney150 g
• White wine vinegar1 tablespoon
• Garlic1 clove
• Parsley8 g
• Polenta (cornmeal)55 g
• Spinach150 g
• Extra virgin olive oil10 g
• Lemon juice10 ml
• Saltto taste
• Black pepperto taste

Contains: sulphites,

Method

1. Prepare the kidney: halve it, cut out the white core and membranes with a small knife and slice it thinly. Put it in a bowl with cold water and the vinegar for 10 minutes to tone down its strong smell; drain, rinse and pat it dry.
2. Meanwhile bring about four times the polenta's weight of water to the boil in a small pan, salt it, pour in the polenta in a thin stream while whisking and cook over low heat, stirring, for 10 minutes if it is quick-cook, until it pulls away from the sides.
3. Chop the parsley; peel and crush the garlic; wash the spinach.
4. Heat half the oil in a frying pan over high heat with the garlic, add the kidney and sauté for 3 minutes, until no longer pink but still tender: any longer and it turns rubbery. Turn off the heat, remove the garlic and finish with parsley, lemon juice, salt and pepper.
5. In another pan heat the remaining oil over high heat and sauté the spinach for 2 minutes, until wilted; season with salt. Serve the kidney with the polenta and spinach.