Grilled Polenta with Calves Liver and Chanterelles

Theo Randall's mouth watering calves' livers are fried with pancetta and sage and served on grilled polenta with herbed chanterelle mushrooms
By Theo Randall
Grilled Polenta with Calves Liver and Chanterelles
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

For the polenta

  • 400 ml water
  • 200 g polenta
  • 50 g parmesan, grated
  • 1 large knob butter
  • salt

For the calf liver

  • 100 g pancetta, diced
  • 50 g butter
  • 4 calf liver
  • 1 small bunches sage

For the chanterelles

  • 1 clove garlic, sliced
  • 1 small bunches parsley, chopped
  • 200 g chanterelle mushrooms, trimmed and brushed
  • 1 lemon
  • olive oil

Method

1. To make the polenta, bring the water to boil in a large pan, add a pinch of salt and whisk in the polenta flour until it is very thick. Cook gently for 20-30 minutes until the polenta comes away from the sides. Turn out onto a plate and leave to cool and set.

2. Preheat the grill to hot.

3. Cut the polenta lengthways into slices and grill, ensuring both sides have crispy a skin. Rub with butter and sprinkle with grated parmesan.

4. For the calves' liver, melt some butter in a heavy saucepan, add the pancetta and fry until crispy.

5. Remove the pancetta and drain off any excess fat.

6. Add a knob of butter and when it foams add the livers and sage. Fry the liver for about 1 minute on each side to get it medium rare. Just before serving, return the pancetta to the pan to warm through.

7. For the chanterelles, heat a heavy-based pan and add a dash of olive oil. Add the garlic and parsley, then the chanterelles, and season with salt and pepper. Cook until the chanterelles have a light golden colour and finish with a squeeze of lemon.

8. Finally, rub the polenta fingers with more butter and arrange the chanterelles over them. Serve with the calves liver and pancetta on the side.

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