Venetian-Style Liver and Onions with Creamy Polenta
This pan-seared dish pairs corn polenta with beef liver, sliced, yellow onion, thinly sliced and all-purpose flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
47g corn polenta (dry)174 kcal
198g water0 kcal
87g beef liver, sliced218 kcal
93g yellow onion, thinly sliced37 kcal
17g olive oil150 kcal
5g all-purpose flour18 kcal
6g unsalted butter43 kcal
6g red wine vinegar5 kcal
1g salt0 kcal
1g black pepper2 kcal
Cooking instructions
corn polenta (dry)water
Bring water to a boil in a small pot. Whisk in polenta slowly, reduce heat to low, and cook, stirring often, until creamy and thick, 20 to 25 minutes.
yellow onionolive oilsalt
Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add onion and a pinch of salt; cook until soft and lightly golden, 8 to 10 minutes.
beef liveryellow onionolive oilall-purpose flour
Dust liver lightly with flour. Push onions to the side, add remaining 1 tbsp olive oil, and sear liver 60 to 90 seconds per side until browned but still slightly pink inside.
wateryellow onionred wine vinegarblack pepper
Stir onions back in, add vinegar and a splash of water to loosen, and simmer 1 minute. Season with pepper.
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