John Myers
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Liver South Tyrolean Style with Polenta
The perfect liver south tyrolean style with polenta recipe with a picture and simple step-by-step instructions.
Liver:
- 500 g Veal liver
- 100 g Onion
- 100 g Bacon cubes
- 1 tbsp Butter
- 1 tbsp Flour
- 100 ml Meatsoup
- 150 ml Cream
- A few leAves of sAge
- Pepper, salt, pinch of sugar
Polenta:
- 500 ml Water
- 125 g Corn semolina
- 60 g Grated Parmesan, also other cheeses
- 1 tbsp Butter
- Salt
Liver:
- Free the liver from tendons and tubes and cut into strips approx. 1 – 5 cm wide. Provide.
- Peel the onions, chop them finely and fry together with the bacon cubes in 1 tbsp butter until translucent. Add the liver strips and fry with them. Then dust everything with the flour, stir well and pour on the broth first and then the cream. Season to taste with pepper, salt and a pinch of sugar and let it steep for another 5 minutes at a very low temperature (possibly residual heat on the electric stove).
Polenta:
- During this, bring the water and salt to the boil, sprinkle in the polenta semolina while stirring and let the polenta “swell” with the heat turned down and while stirring. Vigorously stir in the butter and grated cheese and let everything swell. Stir it every now and then.
- The meal is already ready to serve. A completely different way of preparing liver, but it’s worth it. Good Appetite.
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