Slice a couple of onions thinly and sauté slowly in butter for about 20 minutes, until softened and golden. Drain and set aside. Cut slices of lamb’s liver
(you could also use calves' liver if feeling extravagant!) into small pieces, dust in seasoned flour and fry briefly in a little very hot oil until just browned
on all sides. Add the onions together with a small glass of port (or red wine) and a similar quantity of lamb (or chicken) stock. Bring to a simmer and bubble
very gently for 5-6 minutes, until the sauce thickens and the liver is cooked. Be careful not to overcook the liver as it can then be a little chewy! Meanwhile,
cook some polenta according to the packet directions – stir the dried polenta into simmering water and cook, stirring frequently, for 8 – 10 minutes, until smooth
and cooked. Stir in a Tbs butter and 2-3 Tbs grated parmesan, then spoon onto warm plates, top with the liver and onions and garnish with chopped parsley.