Venetian-style liver and onions with polenta

Ingredients

For 1 serving

• Calf's liver130 g
• Onion200 g
• White wine30 ml
• Parsleyto taste
• Polenta (cornmeal)60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

Method

1. Peel the onion and slice it very thinly into half-moons about 2 mm thick.
2. Heat the oil in a wide frying pan over low heat, add the onion, a pinch of salt and a splash of water, cover and stew for 20 minutes, stirring now and then, until very soft, pale golden and sweet; add more water if it sticks, but don't let it brown.
3. Meanwhile trim any membranes and sinews from the calf's liver and cut it into strips about 1 cm wide.
4. With 12 minutes left on the onion, bring the water for the polenta to the boil, salt it and pour in the polenta in a thin stream, whisking so no lumps form; cook over low heat for 10 minutes, stirring often, until thick and creamy.
5. Turn up the heat under the onion, add the liver and cook for 2 minutes, stirring, until no longer red on the outside; pour in the white wine and cook for another minute, until the alcohol has evaporated. Don't cook it longer or the liver turns tough.
6. Salt only at the end (salting early toughens liver), add pepper, sprinkle with chopped parsley and serve with the soft polenta.