Venetian Sarde in Saor with Soft Polenta and Sunflower-Raisin Agrodolce
A Venetian classic — sardines layered over slow-sweated onion in white-wine vinegar, sweetened with raisins and warmed sunflower seeds, then served over a bowl of soft yellow polenta. Sarde in saor is the lagoon's answer to escabeche; one tin carries about 4× the daily B12 target.
- Prep
- 8 min
- Cook
- 15 min
- Total
- 23 min
- Servings
- 1
Ingredients
- 1tin (3.75 oz / 105g, drained)sardines, in olive oil, drained
- 60gonion, sliced thin
- 1tbsp (14g)extra virgin olive oil
- 2tbsp (30g)white wine vinegar
- 1tbsp (15g)sunflower seeds
- 1tbsp (15g)raisins
- 1(small)bay leaf
- 50gpolenta (dry cornmeal)
- 250gwater (for polenta)
- 2tbsp (8g)parsley, chopped
- 1/4tsp (1.5g)sea salt
- 1/8tspblack pepper
Instructions
- 01
Bring 250g water and a pinch of salt to a simmer in a small saucepan. Whisk in the polenta in a steady stream. Reduce heat to low and cook 10-12 minutes, stirring often, until thick and creamy. Cover and set aside off the heat.
- 02
While the polenta cooks, heat the olive oil in a small skillet over medium-low heat. Add the sliced onion, the bay leaf, and a pinch of salt. Cook 6 minutes, stirring, until soft and translucent.
- 03
Add the sunflower seeds and raisins. Toast 1 minute until the seeds smell warm.
- 04
Pour in the white wine vinegar. Simmer 1 minute to take the sharp edge off.
- 05
Lay the drained sardines over the onions. Cover and warm gently 2 minutes — do not stir or the sardines will break.
- 06
Spoon the soft polenta into a shallow bowl. Top with the sardines and the saor onions. Finish with parsley and a crack of black pepper.
Nutrition (per serving)
- Calories
- 595kcal
- Protein
- 32g
- Carbs
- 50g
- Fat
- 26g
- Fiber
- 5g
- Selenium
- 60mcg
- Zinc
- 2.4mg
- Iron
- 4.4mg
- B12
- 9mcg
- Iodine
- 35mcg
- Sodium
- 720mg
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