italian

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.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

29 g Protein

49 g Carbohydrates

36 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

47g corn polenta (dry) 174 kcal
198g water 0 kcal
87g beef liver, sliced 218 kcal
93g yellow onion, thinly sliced 37 kcal
17g olive oil 150 kcal
5g all-purpose flour 18 kcal
6g unsalted butter 43 kcal
6g red wine vinegar 5 kcal
1g salt 0 kcal
1g black pepper 2 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.
corn polenta (dry)beef liveryellow onionunsalted butter
Stir butter into the polenta, then spoon polenta into a bowl and top with liver and onions.