Beef liver with polenta
Another from a series of old recipes, but adapted to today's life trend. In the original, there is pork liver and corn grits (cooked for 40 minutes), but the dish does not lose quality if you take beef or veal liver and instant polenta and thus save time.
- Cut the liver into thin slices, place in a bowl and pour milk over them to cover them. Leave to soak for a few hours before preparation.
- First cook the polenta - let the water boil, add a pinch of oil and salt and add the instant polenta. Stir to avoid burning until cooked through. Pour into a shallow square bowl, flatten and set aside to squeeze.
- Cut the onion into noodles and sauté in oil until wilted and softened. Add finely chopped garlic and fry briefly. As soon as the garlic starts to smell, take everything out on a plate and keep it in a warm place.
- Drain the liver from the milk, roll it in flour and put it on the fat on which the onion was simmering. Fry briefly over high heat (to make a light crust) and then reduce and with occasional turning let it bake until done.
- When the liver is ready, take it out on a plate with onions and only then add salt and pepper (otherwise it will be tough).
- In a pan where everything is baked, pour a little water to deglaze and release the baking juices. Season with a little sweet red pepper, salt and pepper. If necessary, thicken with a crumb of sharp flour (the sauce should not be watery). Return the onion and liver and put out the fire.
- Cut the squeezed polenta into slices and put the liver on it, then pour onion and sauce over everything.
Serve hot as soon as it is ready. Any green salad and a glass of white wine or gemišt go well with the dish (I recommend Graševina).