This salad pairs grilled polenta with an anchovy-lemon dressing, mixed greens, cherry tomatoes, and shaved Parmesan. The polenta does double duty โ creamy when cooked, crispy after grilling โ and the anchovy dressing does the heavy lifting on flavor. It takes about an hour start to finish, but most of that is hands-off polenta stirring.
What makes this version work
Two things matter here. First, letting the cooked polenta cool and firm up completely before you cut and grill it โ if itโs still warm and soft, it sticks to the pan and falls apart. Ten minutes in a shallow dish is the minimum; longer is fine. Second, the anchovy dressing is built by mashing the fillets directly into the olive oil and lemon juice until you get a rough paste. That paste clings to the greens and polenta in a way a thin vinaigrette wonโt. Donโt skip the mashing โ whole anchovy pieces are too intense in one bite and too mild everywhere else.
What can go wrong
- Polenta sticks to the skillet: The skillet needs to be genuinely hot before the polenta goes in. A lukewarm pan means sticking. Cast iron or a heavy nonstick works best; add no oil, and donโt move the pieces until they release on their own.
- Dressing tastes flat: Anchovy fillets vary a lot in saltiness by brand. Taste the paste before tossing โ if itโs one-note salty without brightness, add more lemon juice a few drops at a time until it sharpens up.
- Greens wilt under warm polenta: Grilled polenta holds heat. Let the pieces rest off the heat for a minute before plating, or the greens underneath will steam and collapse.
- Polenta layer too thick to set firmly: Spread it no thicker than about half an inch (roughly 1 cm). A thicker slab stays soft in the center and wonโt hold its shape when you cut or grill it.
- Parmesan disappears into the dish: Shave it with a vegetable peeler rather than grating it fine. Thin shards stay visible, add texture, and donโt just melt into the dressing.
Storage and make-ahead
The polenta is the best candidate for prep ahead โ cook it, spread it, and refrigerate it uncovered for up to two days. It firms up even more overnight, which actually makes grilling easier. The anchovy dressing keeps in a small jar in the fridge for up to three days; stir or shake it before using. Dress it at the table โ a pre-dressed salad goes limp fast. Keep the greens dry and undressed, the tomatoes at room temperature, and the grilled polenta in a separate container. Once assembled and dressed, this salad doesnโt hold; eat it within about 20 minutes or the greens go soft and the polenta loses its crust.
Veneto Anchovy and Polenta Salad
Ingredients
- 1 cup stone-ground polenta Preferably organic for better texture
- 3 cups water Filtered
- ยผ teaspoon 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
- โ cup Parmesan cheese Shaved
- ยผ cup cherry tomatoes Halved
Instructions
- In a medium saucepan, bring water and sea salt to a gentle boil over medium-high heat (100ยฐC/212ยฐF). 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.
Notes
Nutrition
Frequently asked questions
Can I use instant polenta instead of stone-ground?
Yes, instant polenta works and cuts the cooking time to about 5 minutes. The texture will be slightly less substantial after grilling, but it still firms up well enough to slice and hold its shape in the pan.
I donโt have anchovy fillets โ what else can I use?
Capers mashed with a little extra olive oil and lemon juice are the closest swap for a similar salty, briny hit. A teaspoon of white miso stirred into the dressing is another option that adds depth without fish flavor.
Can I bake the polenta pieces instead of grilling them?
Yes โ arrange them on a lightly oiled baking sheet and bake at 425ยฐF for about 20 minutes, flipping once halfway through. You wonโt get quite the same char marks, but the outside crisps up well.
My polenta turned out lumpy. What happened?
Lumps form when the polenta hits water that isnโt hot enough, or when itโs added too fast. Add it in a slow, steady stream while whisking constantly, and make sure the water is at a full boil before you start.
Can I make this without Parmesan to keep it dairy-free?
Yes, just leave it out โ the anchovy dressing already provides plenty of savory depth. Toasted pine nuts or a handful of roughly chopped olives add a similar richness and a bit of texture in its place.