Polenta with missoltini

• extra-virgin olive oil
• rosé-wine vinegar flavoured with bay
• 4 missoltini (salted and dried shad)
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Prepare a dressing with two parts oil and one part vinegar.

Grill the salted shad on a griddle pan, then toss with the dressing.

Brown the polenta slices on a grill or in the oven, then serve with the fish.