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šŸŸ
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

šŸ”„480kcal
šŸ’Ŗ18gProtein
šŸŒ¾70gCarbs
šŸ„‘12gFat
šŸŒæ4gFibre
āš–ļø350 gServing

* Per serving · 350 g. May vary.

Allergens

šŸŒ¾ Gluten šŸ¦ Shellfish

Polenta and Schie

How to order / say it
Say it Polenta e Schie ā€” [poh-LEHN-tah eh SHK-EH]
Order Iā€™d like the polenta e schie, please.
Locally Vorrei la polenta e schie, per favore.
Say locally

Creamy polenta served with tiny, crispy lagoon shrimps.

Why try it?

Polenta e Schie is an iconic dish that vividly portrays the connection of Venice with its lagoon, bringing forth the simplicity and richness of local cuisine. Visitors will appreciate the commitment to using fresh, local ingredients typical of Venetian cooking.

How it tastes

The polenta is smooth and creamy, often lightly salted, providing a soft, neutral backdrop to the crispy fried shrimps. Schie are small and crunchy, adding both texture and a salty contrast to the mild polenta. Together, they create a warm and comforting dish.

Origin & History ā€” first documented: 1700

Developed in the 18th century by Venetian fishermen, Polenta e Schie has roots in the necessity of using local, available resources. Over centuries, it has gained a status of a humble yet celebratory dish, showcasing rustic charm and Venetian flavor.

Recipe

Ingredients

  • šŸŒ¾ 200 g cornmeal
  • 800 ml water
  • šŸ«’ 30 ml olive oil
  • šŸ¦ 200 g shrimp
  • šŸ§‚ 5 g salt

Method

  1. 1 Boil water and whisk in cornmeal, stirring continuously.
  2. 2 Cook and stir the polenta until thickened and creamy, seasoning with salt.
  3. 3 Fry shrimp in olive oil until crispy.
  4. 4 Serve shrimp over a bed of warm polenta.

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All Europe recipes ā€” Italy ā€” Venice ā€” Polenta and Schie
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