Prepare the polenta according to packet instructions, season with the cheese, herbs, salt and pepper, finish with the melted butter. Transfer to a greased container and allow setting. To serve, cut into the desired shapes and grill, fry or bake into a golden colour. Slice the veal into thin slivers. Shallow fry the onion in olive oil and butter until golden, stir in the liver. Add the mushrooms and sage and cook for a few minutes, stirring frequently. Pour in the wine and vinegar and allow evaporation. Finish with the tomato pulp and simmer until sauce thickens slightly.
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