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Mediterranean Polenta with Cantabrian Anchovies

The savoury taste of the sea meets the sweetness of white polenta.

Prep time 30 min
Serves 4
Difficulty 2/5

Ingredients

  • 1 x 500 g and 1 x 1 kg blocks of Castello White Polenta Casereccia
  • 70 g of Cantabrian anchovies
  • 100 g of cherry tomato passata
  • 150 g pf sun-dried cherry tomatoes in oil
  • 50 g of Parmigiano cheese, cut into julienne
  • Fresh parsley
  • Extra virgin olive oil

Information

Method: Grill the white polenta or warm it briefly in a hot oven. Spread a thin layer of warmed cherry tomato passata. Top with one anchovy and half a sun-dried cherry tomato. Finish with julienned Parmigiano Reggiano.

Chef’s Tip: A touch of grated lemon zest will make this cicchetto especially fresh in summer.

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