Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Polenta
Corn mixture
Corn balls
Liver
To serve
How it's done
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Polenta
Mix the polenta and milk in a bowl, cover and leave to stand for approx. 30 min.
Corn mixture
Add the flour and all the other ingredients up to and including the salt, mix, combine to form a firm mixture, do not knead.
To shape
With wet hands, shape the corn mixture into approx. 20 equal-sized balls.
Corn balls
Cook the balls in simmering salted water for approx. 1 hr. Remove the corn balls with a slotted spoon, drain well.
Liver
Heat a dash of oil in a non-stick frying pan. Add the onions, fry for approx. 5 mins. Remove. Heat a dash of oil in the same pan, stir fry the liver in batches for approx. 2 mins., season. Return the onions to the pan, heat gently.
To serve
Plate up the corn ballswith the liver. Drizzle the butter over the corn balls, sprinkle the cheese on top and garnish with the parsley.
| Serve with: | Liver and salad |
|---|
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