Sautéed Lambs’ Sweetbreads, Lemon & Fennel Seeds on Grilled Polenta

The first time I ate sweetbreads they were cooked in cream and veal stock and their appeal totally evaded me. It all seemed too creamy and soft. I like to cook them with something a little sharp in taste or to deep-fry them, either in batter or crumbed, to give them a good texture. You can also use veal sweetbreads, though these are horribly expensive. If you do, prepare them in the same way but poach them for longer, and when you come to sauté them, slice them on an angle into pieces.