Appetizer

Crispy Polenta Squares with Bagna Cauda, Roasted Anchovy & Crispy Sage

Name: Crispy Polenta Squares with Bagna Cauda, Roasted Anchovy & Crispy Sage
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 cup whole milk; 1 cup vegetable broth; ¼ cup polenta (cornmeal); 2 tbsp butter; ¼ cup Parmigiano-Reggiano, grated; 8 whole salted anchovy fillets; 6 cloves garlic, minced; ¼ cup good olive oil; 3 tbsp unsalted butter (for bagna); 1 tbsp aged red wine vinegar; ¼ cup neutral oil (for frying); 12 fresh sage leaves; fleur de sel & cracked pepper

Golden-fried polenta squares, crackling on the outside and creamy-soft within, kissed with a warm, garlicky bagna cauda sauce and topped with roasted whole anchovies that have turned brittle & nutty. Fresh sage adds herbaceous bite—this is Italian antipasto technique elevated with textural contrast.

412calper serving 12gprotein 18gcarbs 32gfat 12min prep 28min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this