Name: Grilled Polenta with Mackerel Mantecato
Yield: 8 servings
Ingredients: 3 cups water; 1 cup polenta; Salt; Olive oil for frying; 2 tins of mackerel fillets (2 x 125 gram tins); 1 lemon; 2 Generous glugs of extra virgin olive oil; Salt and pepper to taste; Handful of parsley, chopped

Serves: 8 servings

Ingredients: 9

A delicious dish featuring crispy grilled polenta topped with a creamy and flavorful mackerel mantecato.

Ingredients

3	cups water
1	cup polenta
•	salt
•	Olive oil for frying
2	tins of mackerel fillets (2 x 125 gram tins)
1	lemon
2	Generous glugs of extra virgin olive oil
•	Salt and pepper to taste
•	Handful of parsley, chopped

Instructions

1.	In a saucepan, bring water to a boil. Whisk in the polenta and stir regularly until it thickens and becomes very soft. The polenta should be thick and smooth in texture.
2.	Transfer the cooked polenta onto a baking tray, smooth out the surface, and refrigerate for at least a couple of hours, preferably overnight to set.
3.	Once the polenta is set, slice it into rectangular servings or use a cookie cutter to create rounds. Grill or fry the polenta slices until they are crisp and golden.
4.	For the mackerel mantecato, place the mackerel fillets in a food processor with lemon juice. Blitz the mixture and gradually add olive oil to achieve a creamy paste. Adjust the seasoning with more lemon juice, sea salt, and plenty of pepper to taste. Alternatively, you can create a more rustic topping by using a fork and whisking motion.
5.	To serve, top the grilled polenta with a generous spoonful of the mackerel mantecato. Sprinkle with chopped parsley and serve immediately.