Calf's Liver with Polenta

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

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
How healthy are the main ingredients?
grapes

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.