Polenta-Grilled Calf’s Liver with Crisp Sage Leaves


  • 250-350 g (8-12 oz) sliced free-range calf’s liver
  • 3-4 tablespoons medium or coarse polenta
  • ½ teaspoon freshly ground pepper
  • good pinch of salt
  • 10 or 12 sage leaves
  • extra-virgin olive oil


Mix the dry ingredients, and dip the liver in it. Heat and oil the grill or griddle, and cook the liver on both sides until done to your liking.

Brush the sage leaves with the oil, and place under the grill, or on a griddle or in a frying pan. Use moderate heat, and cook until just crisp. Serve with the liver.