Venetian-style Calf Liver
A quick, classic Venetian dish of tender calf liver and sweet onions, served over creamy polenta with a bright tomato and parsley topping.
- Total time
- 25 min
- Servings
- 4
- Calories
- 450
- Protein
- 30g
Ingredients
- 1 lb calf liver
- 2 medium yellow onion
- 3 tbsp butter
- ½ cup white wine
- 1 cup polenta
- 1 medium tomato
Instructions
- 1
Slice the 2 onions thinly. In a large skillet, melt 2 tbsp butter over medium heat and cook onions until soft and golden, about 10 minutes.
- 2
While onions cook, prepare polenta according to package directions (about 1 cup dry) and keep warm.
- 3
Cut the 1 lb liver into thin strips. Push onions to one side, add remaining 1 tbsp butter, and sear liver for 2-3 minutes per side until browned but still pink inside.
- 4
Pour in the 1/2 cup white wine and scrape up any browned bits. Simmer for 2 minutes until slightly reduced.
- 5
Serve liver and onions over polenta, topped with diced 1 tomato and fresh parsley if desired.
Tools you’ll need
- large skillet
- saucepan
- knife
- cutting board
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