Traditional Venetian Polenta e Schie
A classic and comforting pairing from the Venetian lagoon: a smooth bed of rich yellow polenta topped with juicy sautéed prawns, olive oil, and a dusting of parmesan.
50 min
Easy
Italiana
2 servings
The story behind
You have completely no idea how incredibly comforting this dish is, it is like a direct trip to the canals of Venice! The very first time I ever tasted polenta e schie was at a tiny, hidden osteria where only local fishermen used to hang out. There was a fresh breeze blowing in from the sea, and when they brought this steaming hot bowl to the table, the contrast between the warm polenta and the delicate flavor of the prawns completely won my heart. The owner told me that 'schie' are tiny grey shrimp unique to the lagoon that used to be considered poor man's food because they were so abundant, but nowadays they are a luxury delicacy due to their uniquely sweet taste. Personally, I absolutely love making this for a long Sunday lunch when you want to pamper yourself with something cozy and satisfying. It tastes phenomenal if you sprinkle some freshly grated parmesan cheese on top and add a few fresh basil leaves to garnish. To drink, a chilled glass of sparkling white wine like Prosecco or a cold iced white tea balances the flavors beautifully. It is pure coastal heritage.
Instructions
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1Bring the water or fish broth to a boil in a medium pot with a good pinch of salt; once boiling, gradually whisk in the cornmeal in a steady stream.
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2Turn the heat down to low and cook the polenta, stirring constantly with a wooden spoon for about 20 to 30 minutes until it becomes completely smooth, rich, and creamy.
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3While the polenta is simmering away, heat the extra virgin olive oil in a skillet over medium heat and toss in the smashed garlic cloves to release their flavor.
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4Add the whole prawns to the skillet, season with a pinch of salt and black pepper, and sauté them for about 3 to 4 minutes until they turn a bright pink and are perfectly cooked.
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5Discard the garlic cloves from the skillet so they do not overpower the delicate taste of the seafood.
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6Ladle a generous helping of the hot, creamy polenta right into the center of your serving bowls, smoothing it out into a beautiful base.
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7Pile the sautéed prawns with their flavorful cooking oil over the polenta, dust with your grated parmesan cheese, and top with the fresh basil leaves before serving.
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