Fegato alla veneziana

Method

1. 1 Slice the veal liver into thin slices, rinse with cold water, and pat dry.
2. 2 Sauté thinly sliced onions with unsalted butter and olive oil over low heat for 25 minutes until softened and sweet.
3. 3 Cook cornstarch with boiling water and salt, stirring constantly for 25 minutes to make polenta.
4. 4 Add the liver to the pan with the onions, stir-fry over high heat for 3 minutes, then drizzle with wine vinegar.
5. 5 Season with salt and pepper, sprinkle with parsley, and serve with hot polenta.