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Calf's Liver Venetian Style, with a Gorgonzola Polenta

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  • 1 pk Quick cool polenta
  • 125 g Gorgonzola
  • 3 tb Parmesan cheese; grated
  • 2 tb Flat parsley; chopped
  • Olive oil
  • 1 lg Onion; peeled
  • 1 Sprig fresh thyme
  • 1 sl Calf's liver; (for one portion)
  • Splash of balsamic vinegar


Boil water and add polenta, cook and stir in cheeses.
Meanwhile, slice and fry onion, add thyme and then cut liver into strips and fry. Add balsamic vinegar.
To serve, spoon polenta on to a plate and then add the liver mixture.
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