CALF'S LIVER WITH SOFT POLENTA

Calf's Liver with Soft Polenta image

Provided by Martha Stewart

Number Of Ingredients 9

1 1/2 pounds calf's liver, skin removed
1 cup milk
1/2 pound caul fat
Coarse salt and freshly ground pepper
6 teaspoons grated orange zest, plus more for garnish
12 sage leaves, plus more finely shredded, for garnish
3/4 cup quick-cooking polenta or yellow cornmeal
1/4 cup extra-virgin olive oil
1/2 cup Fig Vinaigrette

Steps:

Cut liver into 12 cubes (1 1/2 to 2 inches), and place in a bowl with milk. Let soak, refrigerated, for 1 hour.
Cut caul fat into 12 squares (7 inches each). Remove liver from milk, and transfer to another bowl. Season with salt and pepper. Place 1/2 teaspoon orange zest and 1 sage leaf in the center of each square. Top each with a piece of liver. Wrap caul fat around liver to enclose, forming little bundles, and set aside.
In a medium saucepan, bring 4 cups of water to a boil. While whisking constantly, add polenta in a thin stream. When all of the polenta is added, season with salt and pepper, cook for 3 minutes.
To a cold nonstick skillet, add 2 tablespoons of oil and half of the liver bundles, top-side down. Cook over high heat until well browned, for 4 to 5 minutes per side. Repeat with remaining 2 tablespoons oil and liver bundles.
Spoon 1/2 cup of polenta onto each center of four warmed dinner plates. Place two or three pieces of liver on top, drizzle with vinaigrette, and garnish with zest and shredded sage.