Venetian-style calf's liver with polenta

Ingredients

For 1 serving

• Calf's liver140 g
• Onion200 g
• Polenta (cornmeal)55 g
• Parsley5 g
• White wine vinegar1 teaspoon
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

Method

1. Peel the onions and slice them very thinly. Heat the oil in a wide frying pan over low heat, add the onions and a pinch of salt, cover and cook gently for 20 minutes, stirring now and then, until very soft and golden; if they stick add a splash of water.
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. Remove any membrane from the liver and cut it into thin strips.
4. Turn the heat under the onions to high, add the liver and cook for 2 minutes, stirring, until no longer pink outside but still tender; deglaze with the vinegar.
5. Only now season with salt and pepper, as salting at the start toughens liver; finish with chopped parsley and serve with the polenta.