Veal Liver with Polenta
Veal liver with polenta is a recipe featuring fresh ingredients in the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g veal liver (sliced)
- 1 EL Butter
- 1 EL olive oil
- 200 g grapes
- 1 TL thyme
- Salt
- Pepper (freshly ground)
- flour (for dusting)
- 50 ml white wine
- 150 g whipping cream
- 200 g cornmeal
- Salt
- 75 g parmesan (freshly grated)
- 2 EL olive oil
Instructions
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1.
Clean the veal liver, remove any tendons and skin, and cut into portions. Lightly dust with flour and brown in a hot butter‑oil mixture in a non‑stick pan over medium heat for 2–3 minutes per side. Remove, season with salt and pepper, and keep warm. Deglaze the pan with wine and cream, reduce slightly, add grapes, and reheat.
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2.
Plate the veal liver with the sauce, grapes, and browned polenta slices on preheated plates.
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3.
Cook the polenta by stirring 500 ml of boiling salted water into the cornmeal, let it thicken as directed, fold in parmesan, and spread to a thickness of about 1.5 cm on a sheet. Cool.
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4.
Cut the cooled polenta into diamond shapes, brush with oil, and pan‑fry until golden.
