Quick & Easy

Venetian calves liver and onions

Venetian calves liver and onions



1.Bring the water and milk to the boil in large saucepan. Add polenta in a slow, steady stream, stirring constantly. Reduce heat; simmer, stirring occasionally, about 20 minutes or until polenta thickens. Stir in cheese, cream and parsley. Cover to keep warm.
2.Meanwhile, heat butter and half the oil in large frying pan; cook onion, stirring, until onion softens. Stir in blended cornflour, stock and mustard; cook, stirring, until sauce boils and thickens.
3.Heat remaining oil in another large frying pan; cook liver quickly over high heat until browned both sides and cooked as desired.
4.Divide polenta among serving dishes, top with liver. Just before serving, stir vinegar into sauce; spoon onto liver. Serve with a mixed leaf salad, if you like.

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