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POLENTA SET IN VINE LEAVES: 1 Line a large dish with clingfilm. Cook the polenta according to the instructions on the pack. After the water has been added, add the rosemary, thyme and tomato seeds. 2 When the mixture is thick, pour into the lined dish and leave to set. Turn out the set polenta and cut into rounds using a cutter. Wrap each round in a vine leaf and serve with tomato sauce. TOMATO SAUCE: 1 Deseed and chop the tomatoes, reserving the seeds for the polenta. Heat the oil in a small pan, add the garlic and cook until soft. 2 Add the citrus juices and chopped tomatoes to the pan and simmer gently. Just before serving stir in the fresh herbs and season well. SEARED LIVER AND CHUTNEY: 1 Heat the oil in a small pan, add the onions and cook until soft. Add the balsamic vinegar and red wine, bring to a simmer and reduce down until thick. 2 Cut the liver into thin slices and coat in the olive oil. Heat a shallow pan, add the liver and cook through. Serve the liver and chutney with the wet polenta. WET POLENTA: 1 Cook the polenta according to the instructions on the pack. As the mixture starts to thicken, add the cream, parsley and bacon. Serve with the Liver and Chutney. NOTES : Chef - James Martin Recipe by: Ready Steady Cook
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|Serving Size: 1 Serving (10552g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 30549 (93%)|
|Amt Per Serving||% DV|
|Total Fat 3394.4g||4526 %|
|Saturated Fat 2091.2g||10456 %|
|Monounsaturated Fat 996g|
|Polyunsanturated Fat 131.2g|
|Cholesterol 12403.6mg||3816 %|
|Sodium 3516.4mg||121 %|
|Potassium 9456.6mg||249 %|
|Total Carbohydrate 537.6g||158 %|
|Dietary Fiber 26.2g||105 %|
|Sugars, other 511.4g|
|Protein 215.5g||308 %|
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Calories per serving: 33005
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