1. peel the onions. 1 Chop and sauté in 1 tbsp hot oil until translucent. Extinguish with 1/2 liter water and milk. Bring to a boil, season with salt. Add polenta and cook at low temperature for 5 minutes, stirring gently. Remove from heat and leave to swell with lid on.
2. dry liver and cut into slices. Cut remaining onions into fine rings. Heat 4 tbsp oil and butter in a large frying pan. Saute onions at low temperature, turning, until golden, about 10 minutes. Remove.
3. roast the liver in the frying fat for 2-3 min. while turning, season. Extinguish with one eighth of a liter of water, bring to the boil, add clear soup. Cook for another 2-3 minutes uncovered.
4. add onions, heat one more time. Season to taste with salt and freshly ground pepper. Rinse parsley, chop and sprinkle on top. Serve with the polenta.
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