Venetian Liver with Polenta

Venetian Liver with Polenta


Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound beef liver -- 1 inch thick
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter or margarine
3 tablespoons olive oil -- or salad oil
1 pound onions -- sliced thin
1/2 teaspoon sage leaves
1/4 cup dry white wine
1 tablespoon chopped parsley
Polenta -- see recipe

With paper towels pat liver dry. Cut into strips 1/8 inch wide. (To make liver easier to slice thinly, place in freezer just long enough to chill thoroughly) on sheet of waxed paper, combine flour, salt and pepper. roll liver in mixture, coating well.

In large skillet, heat butter and 2 tablespoons oil. Saute liver strips, turning frequently until lightly browned on all sides, about 5 minutes. Remove and set aside. Add remaining oil to skillet. Saute onion slices, stirring frequently until golden, about 10 minutes. Combine liver with onion mixture. Tossing lightly, cook covered over low heat 5 minutes. Remove liver and onions to serving dish.

To dripping in skillet add white wine and lemon juice, bring to a boil stirring, pour over liver and onions. Sprinkle with chopped parsley. Arrange squares of Polenta, over lapping around edge of platter.









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