Missoltini con polenta
Missoltini are dried and smoked shad, a specialty of Lake Como that represents centuries of Lombard lakeside tradition. Served with creamy polenta, this simple yet distinctive dish captures the authentic flavors of Como cuisine, where lake fish meets the grains of the plain.
Preparation
- 1
Bring salted water to a boil in a large pot. Pour the polenta in a thin stream, stirring constantly to prevent lumps from forming.
- 2
Continue cooking the polenta for about 30-35 minutes, stirring frequently with a wooden spoon until it becomes dense and creamy.
- 3
Meanwhile, heat a griddle or grill over medium-high heat.
- 4
Place the missoltini on the hot grill and cook for 2-3 minutes per side until you see light scorch marks. The fish should not dry out too much.
- 5
Transfer the polenta to a serving plate, creating an even base.
- 6
Position the grilled missoltini on top of the still-warm polenta.
- 7
Dress everything with raw olive oil, salt, and freshly ground black pepper.
Chef's Tips
Missoltini can be purchased already dried and smoked from local suppliers around Lake Como. Serve the dish immediately while the polenta is still hot and creamy to appreciate the contrast with the lightly smoked fish.