Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the saffron polenta by bringing 3 cups of vegetable broth to a simmer with 0.5 teaspoon of saffron threads in a medium saucepan.

2. 2

   Slowly whisk in 1 cup of instant polenta, stirring constantly for 3-5 minutes until thickened, then stir in 2 tablespoons of grated Pecorino Romano cheese and season with salt and black pepper to taste.

3. 3

   Spread the hot polenta evenly onto a baking sheet lined with parchment paper to about 0.5 inch thickness and let it cool completely, then cut into 12 small squares or circles and brush with 1 tablespoon of olive oil.

4. 4

   Flash-fry the polenta crostini by heating a non-stick pan over medium-high heat and pan-frying the polenta pieces for 2-3 minutes per side until golden and crispy.

5. 5

   Prepare the sardine fillets by combining 2 tablespoons of all-purpose flour with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper in a shallow dish, then dredge 8 fresh sardine fillets, ensuring they are lightly coated.

6. 6

   Flash-fry the sardines by heating 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, then flash-fry the floured sardine fillets for 1-2 minutes per side until cooked through and lightly golden.

7. 7

   Prepare the caper gremolata by combining 0.25 cup of finely chopped fresh parsley, 2 tablespoons of finely chopped capers, 1 minced clove of garlic, the zest of 1 lemon, and 2 tablespoons of extra virgin olive oil in a small bowl.

8. 8

   To serve, arrange the saffron polenta crostini on a platter, top each with a flash-fried sardine fillet, and drizzle generously with the caper gremolata.