Polenta with Smoked Fish and Crème Fraîche

Preparation info
  • Serves


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By Joyce Goldstein

Published 1992

  • About

This is a perfect appetizer to begin a fancy dinner, and it makes a surprisingly interesting brunch or breakfast item. The polenta can be prepared ahead and refrigerated, then cut and grilled, broiled, sautéed, or simply heated in the oven. Although polenta is a northern Italian staple, it is also served in Romania and some of the Balkan nations where it is known as mamaliga. Adding fresh corn when it is in season gives a sweetness to the dish that plays nicely off the smokiness of the fish