Courtesy of Chef Faizal Kassam of Cibo Trattoria.
Directions for: Grilled Calves Liver with Soft Polenta, Cipollini Onions and Aged Balsamic
Ingredients
4 4 oz portions calves liver, cleaned
1 L polenta
3 L homogenized milk
3 L chicken stock
1 cup Parmesan cheese, grated
1 Tbsp unsalted butter
1 lb(s) (approx. 3 large) cipollini onions, quartered
cup balsamic vinegar
good-quality aged balsamic (7 years or more)
kosher salt
black pepper
good-quality extra virgin olive oil
Directions
1. Preheat grill to 450F.
2. For the polenta: In a heavy saucepan, bring the milk and stock up to a boil.
3. Whisk in the polenta in a thin stream. Cook on medium heat for 2.5-3 hours, stirring occasionally.
4. Season and keep in a bain marie (water bath). Before serving, heat up the polenta, adding more milk if needed to thin it out. Whisk in Parmesan and butter to finish.
5. For the onions: In a saucepan over medium high heat, cook the cipollini onion until it changes into a translucent colour. Add the balsamic vinegar and reduce until sticky. Add 1 tsp of butter. Set aside.
6. For the liver: Heat a large pan over medium high heat. Season the liver with kosher salt and black pepper. Grill both sides until medium rare (1-1.5 min per side). Rest for 4 minutes, then slice into 2 pieces.
7. To serve: Spoon the polenta onto the plate, and add the liver pieces and onions. Drizzle with aged balsamic and olive oil. Garnish with sage leaves.
See more: Beef, Gourmet, Grill