Venetian sweet and sour sardines with grilled polenta

Ingredients

For 1 serving

• Sardines170 g
• Onion120 g
• White wine vinegar2 tablespoons
• Raisins10 g
• Pine nuts6 g
• Rice flour10 g
• Polenta (cornmeal)50 g
• Extra virgin olive oil12 g
• Saltto taste

Contains: nuts, fish, sulphites,

Method

1. Bring the water for the polenta to the boil with a pinch of salt, pour in the instant polenta in a stream while whisking and cook over low heat for 8 minutes, until thick and pulling away from the sides. Spread it about 1.5 cm thick on a wet plate and leave it to set.
2. Meanwhile clean the sardines: pull off the head, open the belly, remove the guts and backbone leaving them open like a book, rinse and pat dry. Soak the raisins in warm water for 5 minutes.
3. Dust the sardines with the rice flour. Heat half the oil in a non-stick pan over medium-high heat and cook them for 2 minutes per side, until golden; salt them and put them in a small dish.
4. Peel and thinly slice the onion. In the same pan heat the remaining oil and stew the onion over low heat for 10 minutes, until soft and translucent; add the vinegar, cook for 1 minute and stir in the squeezed raisins and pine nuts.
5. Pour the hot onions over the sardines, covering them well, and leave to infuse for at least 15 minutes.
6. Meanwhile slice the polenta and grill it on a hot griddle for 3 minutes per side, until golden stripes appear. Serve with the sardines and their onions.