Polentina (maize porridge) with sea snail sauce is a very tasty, simple to make and inexpensive main dish. It can be also served as an appetizer.
What to know
- Acqua lt 1
- Farina di mais 200 g
- Lumachine 1 kg
- Spicchio d’aglio 1
- Cipolla 50 g
- Olio e.v.o. 1 dl
- Vino bianco 1 dl
- Concentrato di pomodoro
- Finocchio selvatico
- Sale e pepe
Wash the sea snails in water with salt, and let them settle.
Blanch the sea snails and shell them, one by one. Chop up onions, garlic, thyme, marjoram, wild fennel and paprika; brown in oil and add the sea snails after shelling and washing them.
Keep browning and spray with dry white wine, let the wine evaporate and add tomato paste diluted with water.
Cook slowly for about one hour.
Make the polenta, pouring the flour slowly in hot water with salt.
Cook for about 40 minutes and serve the polenta covered with the sea snail sauce.