Roasted calf's liver with polenta slices

Name: Roasted calf's liver with polenta slices
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 ml Milk; 7-10 Tbsp Salt; 50 g Butter or margarine; 150 g Polenta (corn semolina); 2 Tomatoes; 50 g Parmesan cheese; 600 g Calf's liver; 1 Vegetable Onion; 2 TABLESPOONS Flour; 3 TABLESPOONS Oil; 1 collar Sage; 2 TABLESPOONS Olive oil; 7-10 Tbsp black pepper; 1/4 l Marsala; 1 TABLESPOON dark sauce thickener; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 ml Milk
7-10 Tbsp Salt
50 g Butter or margarine
150 g Polenta (corn semolina)
2 Tomatoes
50 g Parmesan cheese
600 g Calf's liver
1 Vegetable Onion
2 TABLESPOONS Flour
3 TABLESPOONS Oil
1 collar Sage
2 TABLESPOONS Olive oil
7-10 Tbsp black pepper
1/4 l Marsala
1 TABLESPOON dark sauce thickener
baking paper

Directions

1
Bring milk, 250 ml water, 1 teaspoon salt and fat to the boil. Stir in polenta. While still hot, spread it on a baking tray covered with baking paper about 3 cm thick, let it cool down. Wash the tomatoes, quarter them, remove the seeds and cut them into small cubes. Coarsely grate the parmesan. Use a cookie cutter (approx. 5 cm Ø) to cut circles from the polenta.
2
Put them on a baking tray covered with baking paper and sprinkle with diced tomatoes and parmesan. Gratinate the polenta in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 10 minutes. Cut veal liver into pieces and pat dry. Peel onion and cut into rings. Bread the onion rings in flour. Heat oil in a pan. Roast the onion rings in it until golden brown, take them out and keep them warm. Turn 12 sage leaves in flour and roast them briefly in the frying fat in the pan, set aside. Heat the olive oil in the pan. Sauté the foie gras on both sides. Coarsely chop the remaining sage leaves.
3
Heat oil in a pan. Roast the onion rings in it until golden brown, take them out and keep them warm. Turn 12 sage leaves in flour and roast them briefly in the frying fat in the pan, set aside. Heat the olive oil in the pan. Sauté the foie gras on both sides. Coarsely chop the remaining sage leaves. Add to the pan and season with salt and pepper. Deglaze with Marsala and let it simmer for a few minutes at medium heat. Bind lightly with sauce thickener, bring to the boil again. Serve veal liver with baked polenta and roasted onion rings. Garnish with the sage leaves
4
Add to the pan and season with salt and pepper. Deglaze with Marsala and let it simmer for a few minutes at medium heat. Bind lightly with sauce thickener, bring to the boil again. Serve veal liver with baked polenta and roasted onion rings. Garnish with the sage leaves