Rebecchini (Hot Polenta Sandwiches)

Name: Rebecchini (Hot Polenta Sandwiches)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 8 anchovies, salt packed; 2 Tbsps capers, rinsed and drained; 3 eggs, beaten in a shallow bowl; 118 milliliters flour -- on a plate; 4 cloves garlic, thinly sliced; 4 servings Olive oil for frying; 237 milliliters polenta, finely ground or quick cooking; 1 teaspoon salt; 4 Tbsps virgin olive oil; 710 milliliters water

Rebecchini (Hot Polenta Sandwiches) might be a good recipe to expand your side dish recipe box. This dairy free and pescatarian recipe serves 4. One serving contains 404 calories, 11g of protein, and 20g of fat. 1 person found this recipe to be delicious and satisfying. If you have water, polenta, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Special equipment: 1 large cookie sheet

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Equipment you will use

Baking Sheet

Brush cookie sheet with vegetable oil and set aside.

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Vegetable Oil

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Baking Sheet

In a medium saucepan, heat water to boil and add salt.

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Water

Salt

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Sauce Pan

Whisking vigorously, pour in polenta slowly in a thin stream and then cook until quite thick, about 1 minute, switching to a wooden stick to stir as the polenta thickens.

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Polenta

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Whisk

Pour polenta out on to cookie sheet and spread out flat until it covers the sheet, about 1-8- to 1/4-inch thick. Allow to cool 1 hour.

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Polenta

Spread

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Baking Sheet

Rinse anchovies and remove heads, fins and bones. In a small saucepan, heat olive oil over medium heat with garlic and cook until just light brown.

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Anchovies

Olive Oil

Garlic

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Sauce Pan

Add anchovies and capers and stir until broken up into paste.

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Anchovies

Capers

Remove from heat and set aside.

Pour 3 inches of oil into a 6-inch tall frying pan and heat to 360 degrees F. While oil is heating, cut polenta into 2-inch rounds using a grappa glass or cookie cutters, yielding about 40 pieces.

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Polenta

Grappa

Cooking Oil

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Cookie Cutter

Frying Pan

Place 1/4 teaspoon anchovy mixture on one polenta disk and make a sandwich by covering with a second polenta disk. Dredge each sandwich in flour, then in egg and fry until golden brown, about 3 minutes. Continue until all the sandwiches are finished and serve hot.

Ingredients you will need

Anchovies

Polenta

All Purpose Flour