Mackerel Mantecato On Grilled Polenta

• For the grilled polenta:
• 3 cups water
• 1 cup polenta
• Pinch salt
• Olive oil for frying
• For the mackerel mantecato:
• 2 tins of mackerel fillets (2 x 125 gram tins)
• 1 lemon
• 2 Generous glugs of extra virgin olive oil
• Salt and pepper to taste
• Handful of parsley, chopped

1. Place water in saucepan and bring to the boil, whisk in the polenta and stir regularly until the polenta becomes thick and even difficult to stir. It should become very soft so that when you taste it, you can no longer feel the grains between your teeth.
2. Pour out onto a baking tray, smooth out the surface and let the polenta cool in the refrigerator for at least a couple of hours, better if overnight.
3. When cooled and set, slice the polenta into rectangular servings (you can also use a cookie cutter to make rounds) and grill or fry them until crisp and golden.
4. For the mackerel mantecato, place the mackerel in a food processor with the lemon juice, blitz and add the olive oil a little at a time to get a creamy paste. Adjust for taste (maybe a little more lemon, definitely add some sea salt and plenty of pepper). This can also be done simply with a fork, in a whisking motion, for a more rustic topping.
5. When the polenta is grilled, top with a heaped spoonful of the mackerel mantecato and sprinkle with chopped parsley. Serve immediately.

polenta, water, polenta, salt, olive oil, mackerel, lemon, generous glugs, salt, handful of parsley

Taken from food52.com/recipes/16314-mackerel-mantecato-on-grilled-polenta (may not work)