- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Effort: easy
- 250 g calves' kidneys, trimmed of fat and sinew
- olive oil, for frying
- 50 g cooked pancetta, cut into thin strips
- 4 sage leaves, torn
- 50 g cooked Italian lentils
- 25 ml marsala
- 25 ml crème fraîche
For the wet polenta
- 1 litres water
- 200 g polenta
- knob of butter
- 1 handfuls freshly grated parmesan
1. Heat a heavy-based frying pan until very hot. Season the kidneys and add a dash of olive oil to the pan.
2. Fry the kidneys for 2 minutes, turning them over when they are a light brown colour.
3. Add the pancetta and sage and cook for 1 minute, then tip in the lentils, Marsala and crème fraîche.
4. For the wet polenta: bring the water to the boil in a pan, then gradually pour the polenta into the water, stirring as you pour. Make sure the polenta is thoroughly mixed into the water. Stir for 5 minutes then leave to simmer for 20 minutes, stirring occasionally.
5. Season the polenta, and stir in a knob of butter and some grated parmesan - if the polenta is too thick, simply add more water very slowly until you have a better consistency.
6. Just before serving, give the polenta one last stir. Serve the kidneys on top of the wet polenta.
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