Sardines in tomato sauce with polenta dumplings
I found this recipe on Coolinarika, Croatian food site. These are actually two recipes, but I combined them because they go so good together. The author of these recipes is a person behind the nick name Julia-Child. This meal is very easy to make and so tasteful. The kids loved it although they are not fans of polenta. But with little oregano and cheese add-on they became huge fans of it. I made slight adjustment to the original recipe.
- 0,5 kg sardines
- around 3 dcl tomato puree
- 2 garlic cloves
- 1 tsp of parsley
- 2 tbsp olive oil
- a bit of red wine
First you need to fillet sardines. Cut the head, take out the entrails and gently remove the bone.
Heat olive oil, add chopped garlic clove and parsley.
After few minutes add tomato puree and season with salt and pepper. Pour a bit of wine and cook on low heat for 15 minutes. After that, add sardines and cook for another 8 minutes.
Shake the pot every now and then.
For polenta dumplings:
- 100 gr polenta
- a pinch of salt
- a bit of olive oil
- 2 tbsp parmigiano reggiano
- 1,5 tbsp milk
- 130 gr flour
- 125 gr mozzarella
- about 0,5 liter vegetable oil for frying
Put 250 ml of water, pinch of salt and a drop of olive oil in a pot and bring it to boil. When boiled, turn the heat on low, add polenta and cook for 3 minutes stirring all the time. When done, take off from heat and add parmigiano reggiano and oregano, stir and set aside to cool down.
Add 1,5 tbsp of milk and ⅔ flour and make dough. It will be a little bit sticky.
Heat the oil for frying. With slightly wet hands to prevent stickiness make little polenta balls, using about 1 tbsp of mixture. Put a chunk of mozzarella in the middle and seal it well so the cheese won’t escape the dough. Fry the dumplings for about minute or two on each side, until slightly golden.
Take them out on a paper towel to absorb the extra fat.