Wet polenta with calves’ liver & sage

Wet polenta with calves’ liver & sage

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

I was brought up on a farm, so we used to eat most of the parts of the animals we looked after. Wednesday was liver, and I always used to go hungry. Now that I’m older I’ve realized what I missed out on when I was younger. So, sorry mum – after all these years I’ve started liking it. I still hate tripe though.

Ingredients

Quantity Ingredient
125g quick polenta
300ml chicken stock, hot
4 x 125g calves’ livers
50ml olive oil
300g green beans
1 small bunch fresh sage
sea salt
freshly ground black pepper

Method

  1. Put the polenta in a pan with the hot stock, season with salt and pepper and cook gently for 5 minutes, stirring, until thick.
  2. Meanwhile, heat a griddle pan until hot. Season the calves’ liver with salt and pepper, drizzle with oil, then cook for 3–4 minutes on each side. Remove and set aside to rest.
  3. Bring a pan of salted water to the boil, add the green beans and cook for 3–4 minutes, until just tender. Drain well and drizzle with a little olive oil.
  4. In the same pan you cooked the liver in, fry the sage leaves for 1–2 minutes, until crispy. Remove and drain on kitchen paper.
  5. To serve, divide the polenta among the serving plates, top with the liver and sprinkle over the sage leaves.
Tags:
James Martin
Saturday Kitchen
quick meals
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