Pan-Seared Lamb Liver with Charred Chicory & Crispy Polenta Croutons

Ingredients

• 6 oz lamb liver, thinly sliced, 1/4 inch thick
• 0.75 cup polenta, whole grain cornmeal
• 3 cups vegetable broth, low-sodium
• 0.5 cup whole milk, for soaking liver
• 8 oz chicory, or radicchio, halved lengthwise
• 1 small red onion, thinly sliced
• 5 tbsp extra virgin olive oil, divided
• 3 cloves garlic, minced
• 2 sprigs fresh rosemary
• 1 tbsp fresh thyme, chopped
• 1 whole lemon, zest and juice
• 0.75 tsp sea salt
• 0.25 tsp black pepper

Instructions

1. 1

   Soak sliced lamb liver in milk for 15 minutes, then pat dry and set aside.

2. 2

   Bring broth to boil in a saucepan. Slowly whisk in polenta, stirring constantly for 8-10 minutes until thick and creamy. Season with salt and pepper. Spread onto parchment-lined baking sheet and refrigerate 30 minutes until set.