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Crispy Polenta with Smelts

Crispy polenta squares with fried smelts and arugula
Golden polenta squares with crisp smelts and peppery arugula.

Ingredients (per serving)

servings
  • Smelts (cleaned, for frying)
  • 1 liter water
  • 10 oz coarse cornmeal
  • Sea salt & olive oil
  • Canola oil (for frying)
  • Arugula leaves
  • Fine breadcrumbs or Japanese panko (optional, for coating)

Preparation

Cook polenta: Bring salted water and a splash of olive oil to a boil. Whisk in cornmeal; cook 45–60 minutes, stirring, until thick and smooth.
Chill & cut: Spread polenta in a square pan; chill until firm. Cut into squares and dredge lightly in breadcrumbs or panko.
Fry polenta: Fry in canola oil until golden and crisp. Drain on paper towels; season with salt.
Smelts: Rinse, pat dry, dredge in flour and fry until golden. Drain and season.
Serve: Toss fried smelts with arugula. Plate alongside crispy polenta; serve warm.
Rosemary Shrimp Skewers Contact Chef David

Wine pairing

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Vermentino — bright citrus and salinity match the fried smelts; lively acidity cuts through the polenta.

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Nutrition Facts (per serving)

390
Calories
16 g
Protein
18 g
Fat
38 g
Carbs
210 mg
Sodium
Values are estimates and vary with frying time and portion size.

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