Heat 400mls water and add a beef stock cube. Add a little butter and salt. Add the polenta and cook out (according to instructions) and finish with cheese.
Gently fry the spinach with garlic, butter, salt and pepper. Soften the onions in olive oil and place to one side.
Cut the liver into strips, then into matchstick pieces. Lightly dust with flour and season with salt.
Heat a pan until smoking hot with a little tablespoon of olive oil. Add the liver and fry quickly until a nut brown colour, then add softened onions.
Add the balsamic vinegar and 200mls beef stock. Season with pepper and finish with a knob of butter.
Serve with the polenta and spinach.
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