I'm not quite certain what anchovies have to do with Tyrol, which is up against Austria, but that's what this rich baked polenta dish is called, and it is good. It will serve 6.
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients:
- A fairly firm polenta made with a pound of corn meal, a bottle of dry white wine & a quart of water; easy on salt
- 1/3 pound salted anchovy fillets, boned, rinsed clean of their salt, and minced
- 3/4 pound unslated butter
- A pinch of pepper
Preparation:
Make anchovy butter by working the 3/4 pound of butter and the minced anchovies until you have a creamy, uniform paste.
Butter an ovenproof serving dish and fill it with layers of polenta, spreading some anchovy butter over each. Once all is used up, heat the polenta through in the oven (350 degree, 170 C) and serve. I would serve this in the summer, with a tossed salad and a zesty white wine, perhaps a Vermentino or a Fiano di Avellino.
Yield: 6 servings Tyrolean baked polenta with anchovies.
Butter an ovenproof serving dish and fill it with layers of polenta, spreading some anchovy butter over each. Once all is used up, heat the polenta through in the oven (350 degree, 170 C) and serve. I would serve this in the summer, with a tossed salad and a zesty white wine, perhaps a Vermentino or a Fiano di Avellino.
Yield: 6 servings Tyrolean baked polenta with anchovies.
