Polenta wedges with anchovy oil (Polenta co’ le broze)

This simple dish, with wedges of firm polenta, olive oil and anchovy fillets, is a very tasty aperitivo with a glass of chilled wine or a beer to soak up the deliciously salty flavours.

Polenta wedges with anchovy oil (Polenta co’ le broze) Credit: Paola Bacchia

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

"Although I am not a fan of instant polenta, it works well in this dish, as you can whip it up with little effort when guests drop by unexpectedly in the late afternoon."

Ingredients

• sea salt
• 125 g instant polenta
• 2 tbsp olive oil
• 4 oil-preserved anchovy fillets, chopped

Cooling time: at least 10 minutes.

Instructions

1. Before starting, prepare two baking trays that are at least 20 cm x 30 cm in size, by dampening the bases with water. Set aside until needed.
2. Bring 500 ml (2 cups) water to the boil, season with salt and pour in the polenta in a slow, steady stream, whisking the whole time. Once you have added all the polenta, swap the whisk for a wooden spoon, and stir continuously for about 3 minutes, or until the polenta becomes very thick and difficult to stir.
3. Tip the polenta onto one of the trays, flattening the polenta using the wet side of the other tray, and shaping it into a rectangle. (The damp surface helps to prevent the polenta sticking.) Allow to cool for at least 10 minutes, then cut into logs, about the width of two fingers (you should have 16–18).
4. Place the oil and anchovy in a small saucepan over low heat. Cook for a few minutes, or until the anchovy starts to dissolve. Set aside.
5. Heat a chargrill pan over medium–high heat, then cook the polenta logs for several minutes so that charred black lines form. Using tongs, turn them over and brush the surface of each log with the anchovy-infused oil while the undersides finish cooking.
6. Serve immediately and enjoy while warm.

 

Istria: Recipes and stories from the hidden heart of Italy, Slovenia and Croatia by Paola Bacchia, published by Smith Street Books (RRP $55.00). Photography by Paola Bacchia.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

"Although I am not a fan of instant polenta, it works well in this dish, as you can whip it up with little effort when guests drop by unexpectedly in the late afternoon."