Venetian Sardines in Saor over Soft Polenta with Pine Nuts and Currants

Instructions

1. 01

   Bring 800 ml of water to a boil with a pinch of salt. Whisk in 50 g (about 1/3 cup) of polenta. Reduce heat to low and cook, stirring every couple of minutes, for 12-15 minutes until thick and creamy. Cover and keep warm.

2. 02

   While the polenta cooks, heat the olive oil in a small skillet over medium-low. Add the onion, bay leaf, and a pinch of salt. Cook 8-10 minutes, stirring, until very soft and just starting to color.

3. 03

   Stir in the pine nuts and currants and cook 60 seconds.

4. 04

   Pour in the white wine vinegar and 2 tablespoons of water. Simmer 90 seconds until the liquid reduces to a glossy syrup.

5. 05

   Off the heat, lift the sardines whole from the tin and lay them on top of the saor. Spoon the warm onion-vinegar mixture over the fish and let stand 2 minutes — the fish will warm through without breaking up.

6. 06

   Spoon the polenta into a wide bowl, top with the sardines and saor (lift the bay leaf out), and finish with parsley, black pepper, and a wedge of lemon.