1. for the polenta, peel the garlic clove and cut in half lengthwise. Make the chicken stock with garlic, thyme and rosemary 3-4 minutes quietly. Then remove the garlic and herbs. Add the polenta semolina to the boiling stock and stir with a whisk throughout until smooth. Allow to swell at a low temperature for 15-20 minutes, stirring well a few times with a wooden spoon.
Meanwhile, for the liver, peel the onions, cut in half lengthwise and slice into 1/2 cm thick wedges. Pluck off the parsley leaves and chop coarsely. Cut the calf’s liver into 2-3 cm pieces.
Heat olive oil in a large frying pan and sauté the onions over medium heat until golden brown. Move the onions to the edge of the frying pan and add the liver. Roast over medium heat for 2 minutes and then mix with the onions. season with pepper and sprinkle with parsley. Remove from heat and cook with lid closed for 2-3 min. Remove the lid and season the liver with salt.
4. stir polenta with parmesan cheese and butter. Next, carefully fold in the whipped cream. Serve with the liver.
Nutritional values
Fat in g: 37
Carbohydrates in g: 65
Preparation time
50 min.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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