Polenta with anchovies (Trentino)

Ingredients for 4 servings:

• 80 g Parmesan, freshly grated
• 250 g corn semolina
• 10 anchovy fillet(s), pickled
• 100 g butter
• 1 tsp salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Trentino-style polenta

Boil 1 liter of salted water in a large pot. Add the cornmeal and simmer for about 40 minutes, stirring vigorously. Preheat oven to 220°C. Meanwhile, melt the butter (but do not brown it!). Grease an ovenproof dish with butter. When the cornmeal separates from the bottom and sides of the pot, it has the right consistency. Transfer it to the buttered casserole dish and level it off. Rinse 10 anchovy fillets and dry them on kitchen paper. Chop them into small pieces and arrange them over the polenta. Drizzle the whole thing with half of the melted butter and sprinkle with half of the grated Parmesan cheese. Bake in the preheated oven for 10 minutes. Serve with the remaining melted butter and Parmesan cheese. We simply served it with a fresh salad dressed with sour cream and dill, as the polenta itself is very nutritious.