Grilled polenta with calves' liver and chanterelles

Method

1. To make the polenta, bring the water to boil in a large pan, add a pinch of salt and whisk in the polenta flour until it is very thick. Cook gently for 20-30 minutes until the polenta comes away from the sides. Turn out onto a plate and leave to cool and set.

2. Preheat the grill to hot.

3. Cut the polenta lengthways into slices and grill, ensuring both sides have crispy a skin. Rub with butter and sprinkle with grated parmesan.

4. For the calves' liver, melt some butter in a heavy saucepan, add the pancetta and fry until crispy.

5. Remove the pancetta and drain off any excess fat.

6. Add a knob of butter and when it foams add the livers and sage. Fry the liver for about 1 minute on each side to get it medium rare. Just before serving, return the pancetta to the pan to warm through.

7. For the chanterelles, heat a heavy-based pan and add a dash of olive oil. Add the garlic and parsley, then the chanterelles, and season with salt and pepper. Cook until the chanterelles have a light golden colour and finish with a squeeze of lemon.

8. Finally, rub the polenta fingers with more butter and arrange the chanterelles over them. Serve with the calves liver and pancetta on the side.