Polenta and flocks
Polenta e schie
Traditional recipe
Polenta soft white Venetian with tiny shrimp fried or boiled lagoon fish: a Venetian cicchetto dish.
The slings are the little ones shrimp Gray-brown shellfish from the Venetian lagoon, with an intense and flavorful flavor. Their Venetian name refers to these tiny crustaceans caught in the lagoon's shallow waters. The dish is simple: polenta soft white and fried or boiled schooners. But the quality depends entirely on the freshness of the schooners — the shrimp lagoon-themed dishes are not found outside of Venice and its surroundings. A Venetian bacaro dish par excellence: the cicchetto that most represents the Serenissima.
Instructions
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Prepare the polenta
Bring to the boil (2.11 pt) 1 litre of well-salted water; lower the heat and pour in (8.82 oz) 250 g of cornmeal white sprinkling in gradually mixing with a whisk to avoid lumps. Cook over low heat 35–40 minutes, stirring with a wooden spatula until lightly bubbling and creamy and silky in consistency. Remove from the heat And vigorously stir with (1.06 oz) 30 g cold butter to emulsify and glaze; add a little hot water if necessary.
Cook the shrimps
Choose the method: boil or sauté. Boil 400 g of schie (14.11 oz) in salted water for 2–4 minutes until firm and release a seafood aroma. Or heat extra virgin olive oil with a clove of garlic crushed and jump the backs over high heat 2–3 minutes until the shells turn pink and you hear a slight crackling sound; remove the garlic and sprinkle with chopped parsley.
Plate and serve
Pour the polenta still warm white wine on plates forming a creamy nest; arrange the scallop shells evenly distributed, leaving some whole with the head for added flavour. Complete with a drizzle of olive oil extra virgin olive oil and a sprinkling of parsley; serve immediately to appreciate the contrast between the polenta velvety and the delicacy of the scree.
Chef's Tips
Schie are eaten whole, head included: the full flavour comes from the entire schie. polenta Venetian white is soft and delicate: more suitable for fish than yellow. Outside the Venetian lagoon, use small shrimp small grays as a substitute.
Ingredients
- (8.82 oz) 250 g of cornmeal white (for polenta Venetian white)
- (2.11 pt) 1 liter of salted water
- (1.06 oz) 30 g butter
- (14.11 oz) 400 g of schie (shrimp lagoon, fresh)
- Extra virgin olive oil
- Salt, parsley
Can't find it in the US?
- cornmealMost US supermarkets
Medium or coarse cornmeal, often labeled polenta
Not corn flour, masa harina or cornstarch.
⚠️ Automatic ingredient-based detection. Always check product labels.
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