INGREDIENTS (for 4 persons):
12 dried sardines from Lake Iseo (assess the size of the sardines for the number of people)
500 g of cornmeal (for polenta)
4 dl of white wine vinegar
1 tablespoon of chopped parsley
extra-virgin olive oil
Prepare the polenta: bring 2 l of water to a boil in a pot and salt; sprinkle the cornmeal in slowly, mixing continuously to prevent that lumps (frati, friars) form. Cook the polenta for 40 minutes, stirring constantly. Pour it onto a wooden board, evening out the thickness with a spatula or large knife dipped in cold water. Allow it to cool. When the polenta is pretty firm, cut it into slices 2 or 3 centimetres thick, then quickly heat them on a hot non-stick gridiron pan or on a grill over the embers of the fireplace, turning them when they are half-cooked. Meanwhile, heat a non-stick pan and put the dried sardines in it, searing them for a few moments on each side. Drizzle them with a little vinegar and allow to evaporate completely. Place the grilled polenta slices with the sardines over them on a warm serving dish or on individual plates, and garnish with a trickle of extra-virgin olive oil, pepper and parsley. For a more intense flavour, prepare a condiment separately with chopped parsley, oil and a crushed garlic clove.
Contents curated by La Cucina della Rocca di Monte Isola