Polenta con le Sarde
Soft yellow polenta topped with fresh Adriatic sardines braised in a rich garlic and tomato sauce. This Marche classic is completely distinct from the Sicilian pasta dish.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •Heavy-based saucepan
- •Whisk
- •Wide frying pan
- •Wooden spoon
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 15 g
- carbs
- 58 g
- fibre
- 5 g
- protein
- 28 g
- calories
- 485 kcal
Instructions
- 1
Bring 1.2 litres of water to a boil in a heavy saucepan and add a generous pinch of salt.
- 2
Pour the cornmeal in a steady stream, whisking constantly to prevent lumps from forming.
- 3
Lower the heat to gentle and cook for 40 minutes, stirring frequently with a wooden spoon until thick.
- 4
Heat the olive oil in a wide frying pan over medium heat.
- 5
Add the sliced garlic and cook for 1 minute until fragrant and lightly golden.
- 6
Pour in the white wine and let it bubble until reduced by half.
- 7
Add the crushed tomatoes, season with salt and pepper, and simmer gently for 15 minutes.
- 8
Lay the cleaned sardine fillets into the simmering sauce in a single layer.
- 9
Cook gently for 5 minutes until the fish turns opaque and flakes easily.
- 10
Spoon the hot, soft polenta into shallow bowls or onto a traditional wooden board.
- 11
Ladle the sardines and warm tomato sauce over the polenta.
- 12
Scatter with freshly chopped parsley and serve immediately.
Chef's tips
Ask your fishmonger to butterfly and debone the fresh sardines to save preparation time. Stir the polenta regularly along the bottom of the pan to keep it smooth and prevent scorching. Handle the sardines gently once added to the sauce so they stay whole.
Ingredient substitutions
- fresh Adriatic sardines → fresh anchovies (alici), cleaned and butterflied
- Verdicchio dei Castelli di Jesi → any crisp, dry Italian white wine
Storage
Store leftover polenta and fish sauce separately in airtight containers in the fridge for up to 2 days.
Reheating
Reheat the sardines gently in a covered pan over low heat, and warm the polenta with a splash of water, stirring until smooth.
Common mistakes to avoid
- •Adding Sicilian ingredients like fennel, raisins or pine nuts, which do not belong in this Marchigiano dish
- •Overcooking the delicate sardines, causing them to break down completely in the sauce
- •Rushing the polenta cooking time, leaving the cornmeal raw and gritty
Serving suggestions
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