Polenta with a little fish was one of the mainstays of the diet of the poor in northern Italy; I have talked to Piemontesi who remember their parents hanging a salted anchovy over the table when they were little, and using it to season firm polenta by rubbing the slices against the anchovy. Gently, to make the anchovy last for more than one meal. In the Vicentino, on the other hand, they used salted or smoked herring, and chopped it up...
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 2 salted or smoked herrings
- Polenta
- Olive oil
Preparation:
...As such the fish could only be used once, and offered an occasion for the family to gather round the table and enjoy a special treat. Since the fish must be grilled and then marinated, this is a dish you can prepare ahead if need be, and then finish up come serving time.
Returning to the recipe, the above ingredients will serve 4.
Scale the herring with a sharp knife, clean them, wash them well, and oil them. Cook them over the coals, basting them with more olive oil; when they're done split them, bone them, drizzle them with abundant oil, and let them marinate for at least two hours. Keep in mind that the longer the herring marinate, the more flavor the oil will absorb.
Serve the herring with hot polenta.
There are many variations, including:
Returning to the recipe, the above ingredients will serve 4.
Scale the herring with a sharp knife, clean them, wash them well, and oil them. Cook them over the coals, basting them with more olive oil; when they're done split them, bone them, drizzle them with abundant oil, and let them marinate for at least two hours. Keep in mind that the longer the herring marinate, the more flavor the oil will absorb.
Serve the herring with hot polenta.
There are many variations, including:
- Cover the cooked fish with finely sliced onions before serving it.
- Wrap the cooked fish in well-oiled paper and slip it into the hot ashes of the fireplace to heat it before serving it (in this day and age you may want to use aluminum foil rather than oiled paper).
- Boil the fish for a few minutes before oiling it and transferring it to the grill.
