Venetian Calves Liver And Onions - cooking recipe

Ingredients

2 cups milk
1 cup polenta
1/2 cup finely grated Parmesan cheese
1/2 cup light cream
1/4 cup coarsely chopped fresh flat-leaf parsley
3 tbsp butter
2 tbsp olive oil
3 medium onions, thinly sliced
2 tsp cornstarch
3/4 cup beef stock
2 tsp Dijon mustard
1 lb calves liver, thinly sliced
1/2 tsp balsamic vinegar

Preparation

Bring 2 cups water and milk to a boil in a large saucepan. Add the polenta in a slow, steady stream, stirring constantly. Reduce the heat to low; simmer, stirring occasionally, for about 20 mins or until the polenta thickens. Stir in the cheese, cream and parsley. Cover to keep warm.
Meanwhile, heat the butter and half the oil in a large skillet on medium heat. Cook the onion, stirring, until the onion softens. Stir in the combined cornstarch, stock and mustard; cook, stirring, until the sauce boils and thickens.
Heat the remaining oil in another large skillet on high heat. Cook the liver quickly until browned on both sides and cooked to desired doneness.
Divide the polenta among 4 serving dishes and top with the liver. Just before serving, stir the vinegar into the sauce; spoon over the liver. Serve with a mixed leaf salad, if desired.