Grilled Polenta with Mackerel Mantecato
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
-
- 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.
- 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.
- 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.
- 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.
- To serve, top the grilled polenta with a generous spoonful of the mackerel mantecato. Sprinkle with chopped parsley and serve immediately.
Jul 19, 2024