Polenta with Sardines

Begin by preparing the fresh sardines: rinse them under cold water, then carefully debone and butterfly each sardine. Pat them dry with paper towels and set aside.

For the polenta, bring 1200 grams of water to a rolling boil in a heavy-bottomed pot. Add 10 grams of fine sea salt to the water.

Gradually whisk in the 250 grams of fine cornmeal, pouring it in a thin stream to prevent lumps. Reduce the heat to low and continue stirring constantly with a wooden spoon for the first few minutes.