The Venetian version of this classic combination uses calves’ liver. It’s always served with a soft polenta. If you’re not a fan of liver, this recipe could convert you!
While the polenta cooks, I finely slice two onions on the mandolin and cook them slowly in a non-stick pan with a little olive oil. This takes 10 to 15 minutes and some patience. I cut the liver into strips. When the onions are ready, I add the liver, season with salt and plenty of pepper, turn up the flame and stir until cooked through.
In a lazier moment, I would use instant polenta which only needs one or two minutes. Today I had time and made the real stuff. There is no comparison!