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Calf's Liver Venetian Style with Gorgonzola Polenta

1 pk Quick cool polenta
125 g Gorgonzola
3 tb Parmesan cheese; grated
2 tb Flat parsley; chopped
Olive oil
1 lg Onion; peeled
1 Sprig fresh thyme
1 sl Calf's liver; (for one portion)
Splash of balsamic vinegar

Boil water and add polenta, cook and stir in cheeses.

Meanwhile, slice and fry onion, add thyme and then cut liver into strips and fry. Add balsamic vinegar.

To serve, spoon polenta on to a plate and then add the liver mixture.


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