Ya know, that don't sound half bad. For me, the trick is to cover up the beef liver flavour AND (this is the tricky part) the beef liver texture. I've never tried polenta, but from what I understand, it's basically something like compressed grits. Out of curiosity, what spices would you suggest Creamy? No, I'm not being sarcastic, I'd really like to know. If there is a recipe out there that could actually make beef or chicken liver palatable to me, then the OP's swmbo would most likely love it & I might actually be able to eat liver in some form other trhan liverwurst...
Which tastes GREAT, but the last couple times I've eaten it, I've had, ummmm, shall we say, "gastric distress." Not sure why, ate it for years with no ill effects whatsoever, now, it still tastes great, but hurts later; much like cheesecake or ice cream (lactose intolerant).
Sorry didn't mean to threadjack or share too much; hopefully I didn't cross any lines there.
Regards, GF.