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Calf's Liver with Polenta

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Calf's Liver with Polenta
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
0
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Ingredients

for
4
Ingredients
600 grams
Calf's liver (sliced)
1 tablespoon
1 tablespoon
200 grams
1 teaspoon
freshly ground Pepper
Pastry flour (for dusting)
50 milliliters
150 grams
For the polenta
200 grams
75 grams
freshly grated Parmesan
2 tablespoons

Preparation steps

1.

Trim the calf's liver, remove the tendons and skin and cut into pieces. Dust the liver lightly with flour and saute in butter and oil in a non-stick skillet over medium heat for 2-3 minutes on each side. Remove from pan, season with salt and pepper and keep warm. Deglaze pan drippings with wine and cream, simmer a little, add grapes and warm.

2.

Serve veal liver with sauce, grapes and fried polenta slices on warmed plates.

3.

For the polenta, stir cornmeal with 500 ml (approximately 2 cups) boiling water, stir until thickened, stir in Parmesan and spread 1.5 cm (approximately 1/2 inch) high on a baking sheet. Let cool.

4.

Cut cooled polenta into diamonds, brush with a little oil and saute in a pan.