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Calf's Liver Venetian Style, With A Gorgonzola Polenta
Ingredients
- 1 pkt Quick cold polenta
- 125 gm Gorgonzola
- 3 Tbsp. Parmesan cheese, grated
- 2 Tbsp. Flat parsley, minced Extra virgin olive oil
- 1 lrg Onion, peeled
- 1 sprg fresh thyme
- 1 slc Calf's liver, (for one portion) Splash of balsamic vinegar
Directions
- Boil water and add in polenta, cook and stir in cheeses.
- Meanwhile, slice and fry onion, add in thyme and then cut liver into strips and fry. Add in balsamic vinegar.
- To serve, spoon polenta on to a plate and then add in the liver mix.
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