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Grilled polenta with liver, caramelized red onions and rocket
ingredients
servings
2
Cornmeal
160 oz
Veal liver
200 oz
Red onions from Acquaviva delle Fonti
2 unit
White sugar
2 teaspoons
Extra virgin olive oil
2 spoons
Vinegar
1 spoon
Pepper
to taste
Iodized salt
to taste
Rocket salad
to taste
single courses from Italy
Grilled polenta with liver, caramelized red onions and rocket
Grilled polenta with liver, caramelized red onions and rocket
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A unique tasty and nutritious dish based on polenta, veal liver, caramelized red onions and rocket
preparation
step 1
First of all, prepare the polenta by cooking it according to the instructions on the package and then let it cool by placing it in a glass container or in a plumcake pan (choose it in a base to the shape that you will then give to the polenta) and then in the fridge
step 2
Once the polenta has reached the right consistency I start to prepare the caramelized red onions and the liver
step 3
For the first I proceed first by peeling and cutting them finely, then I transfer them in a non-stick pan along with a tablespoon of oil and, once they start to dry, add the vinegar, a pinch of salt and pepper and finally the sugar
step 4
I remove from the fire as soon as they begin to darken and have reached the color you see in the picture
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step 5
For the liver instead I proceed by cutting it into small pieces, as if I had to prepare a stew, and transferring it to a non-stick pan along with a tablespoon of oil. Bake for 10 minutes at medium-high heat to prevent it from hardening and finally salt
step 6
While cooking the liver, grind the rectangles of polenta previously cut on a hot grill
step 7
Serve immediately placing the polenta on a bed of rocket and accompanying it with the scalded liver and caramelized red onions
step 8
Enjoy your meal!
