Veneto, a region in northern Italy, is renowned for its rich culinary heritage, which consists of a harmonious blend of land and sea flavors. The Veneto Anchovy and Polenta Salad is a dish that encapsulates the rustic elegance of this region, combining creamy polenta with the briny depth of anchovies and a fresh, citrus-forward dressing. This dish pays homage to the traditional ingredients of Veneto while offering a modern twist that highlights the region’s love for balance and texture.
Polenta has been a staple in northern Italian cuisine for centuries. Made from ground cornmeal, it was historically a peasant food due to its affordability and sustaining properties. In Veneto, polenta is often served creamy, grilled, or fried, making it a versatile base for many dishes. The polenta in this recipe is cooked to a soft, velvety consistency before being cooled and grilled to develop a crispy, golden crust. This textural contrast is an essential characteristic of Venetian cuisine, where simplicity and richness coexist beautifully.
Anchovies, another key component of this dish, reflect Veneto’s coastal influence. The waters of the Adriatic Sea provide abundant seafood, and anchovies have long been prized for their umami depth and robust flavor. Venetian cuisine frequently incorporates these small fish in simple yet bold ways, using them in sauces, spreads, and salads. In this recipe, the anchovies are transformed into a savory dressing, mashed with extra virgin olive oil and fresh lemon juice for a salty, tangy kick. The lemon juice not only enhances the brightness of the dish but also cuts through the richness of the polenta, making for a well-balanced bite.
To complete the salad, fresh mixed greens, cherry tomatoes, and shaved Parmesan cheese are added, bringing a layering of freshness, sweetness, and nuttiness. The greens provide a crisp contrast to the grilled polenta, the tomatoes introduce a burst of acidity and natural sugar, and the Parmesan contributes an umami complexity that ties everything together. The final touch of black pepper and a drizzle of remaining anchovy dressing ensures a flavorful yet refined dish.
This Veneto Anchovy and Polenta Salad embodies the principles of Venetian cooking: it is uncomplicated yet well-balanced, rustic yet elegant. Every element of the dish is thoughtfully chosen to complement one another, resulting in a meal that is both satisfying and true to the regional flavors of northern Italy. Whether served as a light lunch or a dinner appetizer, this dish transports your palate to the charming streets of Venice or the rolling hills of the Veneto countryside, where a deep appreciation for food and tradition continues to thrive.
Veneto Anchovy and Polenta Salad
Ingredients
- 1 cup stone-ground polenta Preferably organic for better texture
- 3 cups water Filtered
- ¼ teaspoon (affiliate link)salt Sea salt for enhanced flavor
- 12 pieces anchovy fillets Packed in oil, drained
- 2 tablespoons extra virgin olive oil Quality Italian brand
- 1 piece lemon Juiced and zested
- 4 cups mixed greens Fresh and seasonal
- 1 teaspoon black pepper Freshly ground
- â…“ cup Parmesan cheese Shaved
- ¼ cup cherry tomatoes Halved
Instructions
- In a medium saucepan, bring water and sea salt to a gentle boil over medium-high heat (100°C/212°F). Gradually whisk in the polenta, ensuring no lumps form. Reduce the heat to low, stirring frequently, until the mixture thickens and becomes creamy, about 30-35 minutes.
- While the polenta is cooking, prepare the anchovy dressing. In a small bowl, combine the olive oil, lemon juice, and anchovy fillets, and mash them with a fork until they form a coarse paste.
- Once the polenta is cooked, spread it onto a shallow, greased baking dish in an even layer about 1 cm thick. Allow it to cool and set, approximately 10 minutes.
- Cut the firm polenta into triangles or squares and grill in a hot, dry skillet until golden on both sides, around 2-3 minutes per side.
- In a large bowl, toss the mixed greens with half of the anchovy dressing, ensuring even coverage.
- To serve, arrange the grilled polenta pieces around a mound of dressed greens. Top with cherry tomatoes, shaved Parmesan, lemon zest, and a drizzle of remaining anchovy dressing. Finish with a sprinkle of black pepper.