Roasted Carp With Polenta

  • Difficulty: Ultra Basic
  • 40 minutes
  • 2 servings

Fish always works great next to some polenta as a side dish. This recipe of polenta includes the use of butter and parmesan, giving it a richer and creamier consistency.

Ingredients Needed for Roasted Carp With Polenta

2 carp steaks, around 10 ounces each
1 tablespoon olive oil
salt
pepper
7 cherry tomatoes, sliced
3 garlic cloves, sliced
1 lemon, quartered
1 cup cornmeal
3 cups of water
½ ounce butter
1 ounce parmesan, shredded

How to Cook Roasted Carp With Polenta

  1. Preheat the oven to 350°F/175°C.
  2. Place the carp steaks in a baking tray
  3. Drizzle them with olive oil, and season with salt and pepper. Add the cherry tomatoes, lemon, and 2-3 garlic cloves.
  4. Slide the tray into the oven for the next 25 minutes.
  5. Bring water to a boil in a large saucepan. Add a pinch of salt. Slowly add the cornmeal into the boiling water, stirring constantly with a whisk, until there are no lumps. Add the butter and shredded parmesan.
  6. Reduce heat to low and cook the polenta, stirring often, until thickens, about 5-6 minutes.

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