soft polenta with flathead and pancetta
“The simplest, most comforting weeknight dinner that everyone will love. My kids eat this, and it’s one of the meals I put on the weekly rotation often simply because I know it will go down so well. ”
soft polenta with flathead and pancetta
serves 4 | prep time 10 mins | cook time 25 mins
2 tablespoons extra virgin olive oil
50 g (1¾ oz) pancetta or speck, cut into 1 cm (½ in) lengths
2 garlic cloves, chopped
2 fresh small red chillies, finely sliced diagonally
600 g (1 lb 5 oz) small flathead fillets (or other firm, white fish fillets), skinned
sea salt and freshly ground black pepper
50 g (1¾ oz) butter, diced
1 small handful sage leaves
juice and finely grated zest of 1 lemon
SOFT POLENTA
1 litre (35 fl oz/4 cups) good- quality chicken stock
250 g (9 oz) instant polenta (cornmeal)
60 g (2¼ oz) Parmesan cheese, finely grated
50 g (1¾ oz) butter, diced
sea salt and freshly ground black pepper
For the polenta, heat 750 ml (26 fl oz/3 cups) of the chicken stock in a saucepan over medium–high heat. Whisk in the polenta and stir over medium heat for 5–6 minutes, or until cooked. Stir in the parmesan cheese and butter, and season with salt and pepper to taste. Cover and keep warm. Pour the remaining stock into another small saucepan, bring to a simmer, cover and keep hot.
Heat 1 teaspoon of the oil in a large frying pan over medium heat, add the pancetta and cook until crispy. Add the garlic and chillies and cook until the garlic is golden. Transfer to a plate and keep warm.
Increase the heat to high, add the remaining oil, season the flathead fillets and cook for 2–3 minutes on each side, or until golden and cooked through. Carefully transfer to the plate with the pancetta and garlic. Add the butter to pan, fry the sage until crispy, then transfer to the plate. Add the lemon juice and zest to the pan, scraping any lovely crispy bits from the pan with a wooden spoon.
To serve, add the remaining hot stock to the polenta and stir well. Spoon the hot polenta onto a serving platter or board. Gently break the fish into 5–8 cm (2–3¼ in) pieces. Using tongs, carefully put the fish and pancetta on top of the polenta. Spoon over the lemony juices and scatter with the sage leaves. Serve immediately.
This recipe appeared in Margaret and Me (Murdoch), my third cookbook. Photography by Rob Palmer. Styling by Michelle Noerianto.