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Polenta e Missoltino
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Italy Authentic home cooking from Italy, with US measurements.
Originally published on Cookpad Italy as Polenta e Missoltino
A picture of Polenta e Missoltino.

Polenta e Missoltino

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

https://noifacciamotuttoincasa.wordpress.com/2019/11/21/polenta-e-missoltino/

Today we’re sharing a classic dish from our lake region: Polenta e Missoltino. Along with perch risotto, it’s one of the most sought-after dishes in local restaurants.

For years, we’ve made missoltini at home, starting with agoni, a fish abundant in our lake. In the second half of June, these fish are caught and prepared using recipes passed down through generations.

The fish are cleaned, left in brine for a few days, then washed and dried in the sun. This drying step is the most delicate and distinctive part of the process. To check if they’re ready, we hold a missoltino by the tail horizontally—it shouldn’t bend. At this point, we press the heads, then layer the fish in tins with bay leaves between each layer. The tin is closed, weights are placed on top to press the fish and release their oil, and they’re left to cure for several weeks.

We open the first tin around mid-November—it’s always exciting to see the results of months of work and anticipation.

Our family tradition (passed down from my father-in-law) is to try the first missoltini with polenta, just as he did with his father and grandfather.

This Sunday, we opened the first tin…

Here’s “Polenta e Missoltino,” the most traditional dish from our home and Lake Como!

https://noifacciamotuttoincasa.wordpress.com/2019/11/21/polenta-e-missoltino/

Today we’re sharing a classic dish from our lake region: Polenta e Missoltino. Along with perch risotto, it’s one of the most sought-after dishes in local restaurants.

For years, we’ve made missoltini at home, starting with agoni, a fish abundant in our lake. In the second half of June, these fish are caught and prepared using recipes passed down through generations.

The fish are cleaned, left in brine for a few days, then washed and dried in the sun. This drying step is the most delicate and distinctive part of the process. To check if they’re ready, we hold a missoltino by the tail horizontally—it shouldn’t bend. At this point, we press the heads, then layer the fish in tins with bay leaves between each layer. The tin is closed, weights are placed on top to press the fish and release their oil, and they’re left to cure for several weeks.

We open the first tin around mid-November—it’s always exciting to see the results of months of work and anticipation.

Our family tradition (passed down from my father-in-law) is to try the first missoltini with polenta, just as he did with his father and grandfather.

This Sunday, we opened the first tin…

Here’s “Polenta e Missoltino,” the most traditional dish from our home and Lake Como!

Read more

Polenta e Missoltino

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

https://noifacciamotuttoincasa.wordpress.com/2019/11/21/polenta-e-missoltino/

Today we’re sharing a classic dish from our lake region: Polenta e Missoltino. Along with perch risotto, it’s one of the most sought-after dishes in local restaurants.

For years, we’ve made missoltini at home, starting with agoni, a fish abundant in our lake. In the second half of June, these fish are caught and prepared using recipes passed down through generations.

The fish are cleaned, left in brine for a few days, then washed and dried in the sun. This drying step is the most delicate and distinctive part of the process. To check if they’re ready, we hold a missoltino by the tail horizontally—it shouldn’t bend. At this point, we press the heads, then layer the fish in tins with bay leaves between each layer. The tin is closed, weights are placed on top to press the fish and release their oil, and they’re left to cure for several weeks.

We open the first tin around mid-November—it’s always exciting to see the results of months of work and anticipation.

Our family tradition (passed down from my father-in-law) is to try the first missoltini with polenta, just as he did with his father and grandfather.

This Sunday, we opened the first tin…

Here’s “Polenta e Missoltino,” the most traditional dish from our home and Lake Como!

https://noifacciamotuttoincasa.wordpress.com/2019/11/21/polenta-e-missoltino/

Today we’re sharing a classic dish from our lake region: Polenta e Missoltino. Along with perch risotto, it’s one of the most sought-after dishes in local restaurants.

For years, we’ve made missoltini at home, starting with agoni, a fish abundant in our lake. In the second half of June, these fish are caught and prepared using recipes passed down through generations.

The fish are cleaned, left in brine for a few days, then washed and dried in the sun. This drying step is the most delicate and distinctive part of the process. To check if they’re ready, we hold a missoltino by the tail horizontally—it shouldn’t bend. At this point, we press the heads, then layer the fish in tins with bay leaves between each layer. The tin is closed, weights are placed on top to press the fish and release their oil, and they’re left to cure for several weeks.

We open the first tin around mid-November—it’s always exciting to see the results of months of work and anticipation.

Our family tradition (passed down from my father-in-law) is to try the first missoltini with polenta, just as he did with his father and grandfather.

This Sunday, we opened the first tin…

Here’s “Polenta e Missoltino,” the most traditional dish from our home and Lake Como!

Read more
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Ingredients

30 minutes
4 servings
  • 4 slicespolenta
  • 4missoltini (dried lake fish, such as agoni)
  • Red wine vinegar, to taste
  • Extra virgin olive oil, to taste
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Steps

30 minutes
  1. 1

    This recipe is very simple. Traditionally, both the polenta and missoltini were grilled over hot coals, but nowadays a cast iron grill pan works well too.

  2. 2

    Start by taking the missoltini and wiping off any excess oil with a paper towel. Place them on a very hot grill and cook on both sides until nicely roasted.

    A picture of step 2 of Polenta e Missoltino.
    A picture of step 2 of Polenta e Missoltino.
  3. 3

    While the missoltini are grilling, prepare the marinade. In a plate, combine extra virgin olive oil and red wine vinegar. Whisk with a fork until emulsified.

    A picture of step 3 of Polenta e Missoltino.
    A picture of step 3 of Polenta e Missoltino.
  4. 4

    Once the missoltini are well grilled, place them in the marinade and turn them a couple of times while you prepare the polenta.

    A picture of step 4 of Polenta e Missoltino.
  5. 5

    Cut the polenta into 4 slices (it’s best to use leftover, firm polenta). Heat the grill very well and lightly oil it. Place the polenta slices on the grill and cook until they are very crispy.

    A picture of step 5 of Polenta e Missoltino.
    A picture of step 5 of Polenta e Missoltino.
  6. 6

    When the polenta is ready, it’s time to plate. Place a missoltino on each slice of polenta and drizzle with a spoonful of the marinade.

    Here is Polenta e Missoltino, a simple appetizer with an incredible flavor!

    A picture of step 6 of Polenta e Missoltino.
  7. 7

    See you in the next recipes!

    Pierre and Vivy

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Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Published in the US on September 27, 2025 14:01
Como
https://www.noifacciamotuttoincasa.it/Ciao a tutti!siamo Pierre e Viviana,abbiamo rispettivamente 41 e 39 anni, siamo sposati da 9 anni ma ci conosciamo da quando eravamo poco più che adolescenti.I primissimi tempi del nostro matrimonio è stata veramente un’impresa riuscire ad organizzare la nostra vita insieme, specialmente per quello che riguarda la spesa e la cucina..Presi dall’euforia iniziale ci siamo lasciati travolgere dal consumismo e penso che abbiamo provato ogni tipo di cibo pronto…la pubblicità di nuovi prodotti era una specie di droga.Col passare del tempo si è instaurata in noi la voglia di tornare a produrre in casa la maggior parte dei cibi che consumiamo e sopratutto prestare più attenzione alla qualità dei prodotti che acquistiamo.Abbiamo cambiato le nostre abitudini (frequentiamo mercati, supermercati a km zero, contadini e produttori locali) e abbiamo cominciato a coltivare alcune delle verdure che utilizziamo. Il nostro balcone ormai è una piccola serra menomale che tra poco avremo la possibilità di avere un orto.Non sappiamo se la nostra scelta è stata data dalla passione che abbiamo scoperto per la cucina oppure a seguito dei numerosi scandali che quotidianamente sentiamo in relazione a prodotti confezionati.La nostra cucina ha cominciato ad avere successo tra amici e parenti che dobbiamo ringraziare avendo fatto molte volte da cavie ai nostri esperimenti.Anche i nostri viaggi hanno assunto un nuovo significato…è bellissimo girare l’Italia alla ricerca dei prodotti e dei piatti tipici per poi tornare a casa e cercare di riprodurre ciò che abbiamo assaggiato.A questo punto vi chiederete perché aprire un blog?Il nostro blog è la nostra nuova avventura ed avrà semplicemente lo scopo di far conoscere la nostra filosofia e di poter condividere le ricette, i consigli e i viaggi con tutti voi!Grazie Pierre & Vivy
Read more

Keywords

Polenta Fish Wine

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