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Polenta with Sardines and Coriander Salsa

Creamy polenta topped with tender sardines in a spiced, tomato-rich sauce.
Bright coriander salsa and lime wake it up with fresh, herb-forward zing.
Comforting, rich, and vibrant in every spoonful.

dinner ⏱ 30 min 560 kcal / portion 52.0 g carbs / portion (estimated) fish 🔗 Original source

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Polenta with Sardines and Coriander Salsa
v4 · rb0e705f985 20260727Z1751 Polenta with Sardines 🐟 200 g polenta 195 ml olive oil 90 g spring onion fine sea salt to taste 🍳 bring water to a boil and whisk in polenta 🍳 ⏱ 5 min cover and cook polenta on lowest heat until loose porridge consistency 🍳 ⏱ 10 min heat oil and soften sardines with spring onions, garlic, tomato paste and salt until the onions have softened and the sardines have broken down 🍳 ⏱ 5 min cook sweetcorn, ginger, cumin and aleppo chilli until spices are fragrant and sauce darkens 🌀 mix spring onions, oil, coriander leaves, lime juice and salt for coriander salsa 🍽 ladle the polenta into four shallow bowls and top with the sardine mixture and the herb oil for serving 240 g sardine 5 pieces garlic 4 tbsp tomato paste black pepper to taste 340 g sweetcorn 5 g ginger ½ tsp cumin 2 tsp aleppo chilli 1 piece lime 25 g coriander leaves sardine, garlic, tomato paste, black pepper split · 45 g sweetcorn, ginger, cumin, aleppo chilli split · 45 g split · 45 ml lime, coriander leaves
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Preparation steps

  1. bring water to a boil and whisk in polenta
  2. cover and cook polenta on lowest heat for 5 minutes until loose porridge consistency
  3. heat oil and soften sardines with spring onions, garlic, tomato paste and salt for 10 minutes until the onions have softened and the sardines have broken down
  4. cook sweetcorn, ginger, cumin and aleppo chilli for 5 minutes until spices are fragrant and sauce darkens
  5. mix spring onions, oil, coriander leaves, lime juice and salt for coriander salsa
  6. ladle the polenta into four shallow bowls and top with the sardine mixture and the herb oil for serving

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