Calf’s liver Veneziana with baked polenta – Food & Home Magazine
Difficulty level: A little effort TO DRINK: Radford Dale Freedom Pinot Noir 2008. It is velvety, with soft teasing red fruits and earthy aromas.
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Ingredients
- 750ml (3 cups) stock
- 1 garlic clove, crushed
- 300g instant polenta
- salt
- freshly ground black pepper
- handful fresh flat-leaf parsley, chopped
- butter, for greasing
- 80g Parmesan, freshly grated
- 50g butter
- 50ml olive oil
- 300g onions, thinly sliced
- 650g calf’s liver, skinned, sinew removed and cut into slivers (ask your butcher to do this)
- 100ml veal stock
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