Recipe supplied by Paul West from River Cottage Australia on Foxtel’s LifeStyle FOOD

For the liver
1 very fresh small calf's liver, cleaned
100ml of balsamic vinegar
1 brown onion
1 tsp. of brown sugar
60ml of balsamic vinegar
100g piece of flat pancetta

For the polenta
1 cup of polenta
2 cups of chicken stock
1 cup of milk
50g butter
50g parmesan

Bring the chicken stock and milk to the boil in a heavy based saucepan, then slowly add the polenta while whisking vigorously
Turn the heat down to low and simmer for around 10 minutes or until the polenta is soft
While the polenta is cooking, cut the pancetta into batons, thinly slice the onion and cut the liver into 2cm thick slices
Put a frypan on the stove over a medium high heat and fry the pancetta lardons in a little oil until well browned
Add the onion to the pan and continue cooking until softened, then add the brown sugar and continue cooking until the the onions are nice and brown
Pour the balsamic into the pan and reduce to a glaze, season with salt and pepper and pop it to one side
Give the pan a quick clean and then return it to the medium high heat
Fry the liver pieces in a little oil until browned on the outside and a little pink in the center
When the liver is just about cooked add a knob of butter and the sage leaves and cook until the leaves are crispy
Remove from the heat and keep warm
By this stage the polenta should be just about done. To finish, whisk in the butter and parmesan, season with a little salt and transfer to a serving bowl
Lay the liver slices on top of the polenta and then spoon over the onion, pancetta and finish with the sage leaves.