Peel the onion and ginger. Cut into thin matchsticks. In a small pot put the onions and ginger with 2 tbsp water and a pinch of salt. Cook covered over a low heat until soft for about 30 minutes. You do not want it to brown. Add 100 ml of white wine, bring to a boil and lower heat to a simmer for 30 minutes uncovered, stirring regularly, or until almost all the liquid as evaporated. Season confit with a good pinch of salt and 2 tbsp of sugar. Mix well and set aside. Note: you can move on to the other components of this recipe when you start your 2nd simmer.

Pick 14 nice leaves from the sprigs. Heat a bit of oil in a pan, once the oil is hot fry the leaves until completely crispy but not too browned. They are ready when the leave have gone all dark green. Drain on paper towels and set aside.

Cut the liver into thin slices and season with salt and pepper. Heat 1 tbsp of butter in the same pan you fried the sage in. Drench the liver slices in flour and roast in the pan until cooked put still pink inside. Place the liver on an oven-safe plate and keep warm in the oven set at 160 F.

Cut rhubarb into slices and add it very shortly to the pan where the liver was roasted in. You just want to soften a bit, no more. Season with a pinch sugar, remove from the heat and set aside.

Place the crushed garlic and thyme in a cheesecloth and tie with string or a rubber band, cut of extra material. Bring 250 ml water, 250 ml milk, the remaining 50 ml white wine, the garlic and thyme package, and a large pinch of salt to a boil. Lower heat to low and discard the cheesecloth package. While stirring constantly and vigorously, add the polenta to the pot and cook until thickened. If the polenta is thick add more milk, you want a silky and malleable polenta. Add 1 tbsp butter and the grated parmesan and mix. Season with salt to taste.

Ladle polenta into two bowls and top with liver slices. Spoon onion confit on the liver, garnish with rhubarb and crispy sage. Serve immediately while still warm.