for 4 person

Polenta

200 g	medium-fine polenta
3 ½ dl	milk, hot

Corn mixture

200 g	white flour
100 g	dark sultanas
½ bunch	parsley, finely chopped
¾ tsp	salt

Corn balls

salted water, boiling

Liver

	olive oil for frying
2	onions, cut into thin slices
400 g	veal liver strips
½ tsp	salt
a little	pepper

To serve

80 g	butter, melted
100 g	Graubünden mountain cheese, finely grated
½ bunch	flat-leaf parsley, finely chopped

How it's done

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.

Show complete recipe