For the polenta, bring 200 ml of milk, water, butter and salt to the boil in a saucepan. Mix in the polenta and simmer gently for 1 1/2 hours, preferably just to swell, do not stir again. The polenta will stick to the pot a little bit, this is part of a good polenta. Stir 1 tbsp of mascarpone into the finished polenta.
In the meantime, cut the chicken liver into walnut-sized pieces. Heat the oil, fry the liver in it, remove it and put it aside.
Peel and dice the shallots, sauté in a frying pan with the butter until translucent, add the Powidl and extinguish with balsamic vinegar. Add 200 ml of water and boil a little. Season with salt, pepper and a little marjoram.
Add the liver to the sauce form and toss briefly. Arrange the polenta on plates and form the liver on top.
Tip: Liver with plum sauce can also be served with baguette instead of polenta.
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