Instructions: With paper towels pat liver dry. Cut into strips 1/8 inch wide. (To make liver easier to slice thinly, place in freezer just long enough to chill thoroughly) on sheet of waxed paper, combine flour, salt and pepper. roll liver in mixture, coating well.

In large skillet, heat butter and 2 tablspoons oil. Saute liver strips, turning frequently until lightly browned on all sides, about 5 minutes.

Remove and set aside. Add remaining oil to skillet. Saute onion slices, stirring frequently until golden, about 10 minutes. Combine liver with onion mixute. Tossing lightly, cook covered over low heat 5 minutes.

Remove liver and onions to serving dish.

To dippings in skillet add white wine and lemon juice, bring to a boil stirring, pour over liver and onions. Sprinkle with chopped parsley.

Arrange squares of Polenta, over lapping aroung edge of platter.

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