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italian

Venetian-Style Sweet and Sour Sardines with Soft Polenta

This simmered dish pairs sardines, cleaned with polenta, yellow onion, thinly sliced and red wine vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced Heart friendly Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

36 g Protein
47 g Carbohydrates
33 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 125g sardines (fresh or thawed), cleaned 260 kcal
  • 18g olive oil 159 kcal
  • 100g yellow onion, thinly sliced 40 kcal
  • 21g red wine vinegar 17 kcal
  • 208g water 0 kcal
  • 7g granulated sugar 27 kcal
  • 38g polenta (dry) 141 kcal
  • 8g fresh parsley, chopped 3 kcal
  • 2g fine salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. sardines (fresh or thawed)fine saltblack pepper
    Pat the sardines dry and season lightly with salt and black pepper.
  2. sardines (fresh or thawed)olive oil
    Heat olive oil in a small skillet over medium heat. Fry sardines 1-2 minutes per side until just cooked; transfer to a plate.
  3. yellow onionred wine vinegarwatergranulated sugar
    In the same pan, add sliced onion and cook 4-5 minutes until soft. Stir in vinegar, water, and sugar; simmer 2 minutes.
  4. sardines (fresh or thawed)yellow onion
    Return sardines to the pan and spoon the sweet-sour onion mixture over them; simmer 1 minute, then turn off heat.
  5. waterpolenta (dry)
    Bring water to a simmer in a small pot, whisk in polenta, and cook until thick and creamy, 10-12 minutes (stir often).
  6. sardines (fresh or thawed)yellow onionpolenta (dry)fresh parsley
    Serve sardines and onions over polenta with chopped parsley.

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