Polenta with Smoked Herring

Herrings reproduce all year round and live in numerous schools in the northern Atlantic Ocean and in the Arctic Sea. The most common species in Italy are: golden herring – the most prestigious, saltier and heavily smoked -, silver herring – salty and with a distinctive flavour – and Baltic Bismarck herring in brine.

Rich in mineral salts and with a low fat content, herring is the perfect ally for summer recipes.

The Veneto tradition often pairs them off with polenta.

Just like many other dishes from the Italian regional tradition, this polenta and fish dish was part of the poor rural tradition but the many variants have become popular over time.

The ideal wine to pair with polenta and herring this time of year is Chiaretto Bardolino Campo delle Rose.


  • 300 g ready-made polenta
  • 2-3 fresh herrings
  • 1 head of broccoli
  • 1 shallot
  • parsley and chives
  • 50 g roasted hazelnuts
  • oil

Clean the herrings, divide into two, grill in oven and season with oil and vinegar.

Aside, blend together the boiled broccoli sautéed in a pan with oil and shallot

Slice the polenta, grill in oven and spread a spoonful of the broccoli cream over each one, then add half a herring, two or three hazelnuts and a pinch of parsley and chives.

Season everything with a drop of extra-virgin olive oil.