Polenta e Schie is a traditional Venetian dish that showcases the simplicity and elegance of the lagoon region’s cuisine. This comforting meal pairs creamy, soft polenta with tiny gray shrimp (schie) from the Venetian lagoon, lightly sautéed with garlic and olive oil. The dish, often enjoyed as an appetizer or light main course, highlights the delicate sweetness of the shrimp against the rich, cornmeal base of polenta—a staple in Northern Italy. Follow this detailed step-by-step recipe to recreate this authentic Polenta e Schie at home, bringing the flavors of Venice to your table on this sunny Saturday afternoon, May 31, 2025, at 01:18 PM IST.
Ingredients (Serves 4)
For the Polenta:
- 1 cup (150g) coarse polenta (cornmeal, preferably stone-ground)
- 4 cups (1L) water (or a mix of water and chicken/vegetable broth for extra flavor)
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- ¼ cup (25g) grated Parmigiano Reggiano cheese (optional, for creaminess)
For the Schie:
- 1 lb (450g) fresh schie (tiny gray shrimp, or substitute with small shrimp, peeled)
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, thinly sliced
- ½ cup (120ml) dry white wine
- 1 tablespoon fresh parsley, finely chopped
- Salt and black pepper to taste
- Optional: ½ teaspoon red pepper flakes (for a subtle kick)
For Garnish:
- Extra chopped parsley
- Drizzle of extra virgin olive oil
Equipment Needed
- Medium pot (for polenta)
- Large skillet (for schie)
- Wooden spoon or whisk (for stirring polenta)
- Measuring cups and spoons
- Colander (if cleaning shrimp)
- Serving platter or shallow bowls
Step-by-Step Instructions
Step 1: Prepare the Schie (Shrimp)
If using fresh schie, rinse 1 lb thoroughly under cold water to remove any sand or debris, as these tiny shrimp are often sold whole. If schie are unavailable, substitute with small peeled shrimp, deveining if necessary. Pat the shrimp dry with paper towels to ensure they sauté properly without steaming. Set aside while you prepare the polenta, as the shrimp cook quickly and should be made just before serving to maintain their delicate texture.
Step 2: Cook the Polenta
In a medium pot, bring 4 cups water (or a mix of water and broth) to a boil over medium-high heat. Add 1 teaspoon salt to season the liquid. Once boiling, reduce the heat to low and slowly pour in 1 cup coarse polenta in a steady stream, whisking constantly to prevent lumps. Switch to a wooden spoon and stir frequently for 40-50 minutes, until the polenta is thick, creamy, and pulls away from the sides of the pot. If it thickens too quickly, add a splash of hot water to loosen it. For a quicker option, use instant polenta (cooking time: 5-10 minutes), but traditional coarse polenta yields the best texture. When done, stir in 2 tablespoons unsalted butter and ¼ cup grated Parmigiano Reggiano (if using) for extra richness. Taste and adjust seasoning, then cover to keep warm while you cook the schie.
Step 3: Sauté the Schie
In a large skillet, heat 3 tablespoons extra virgin olive oil over medium heat. Add 2 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden—be careful not to burn the garlic, as it can turn bitter. If using red pepper flakes, add ½ teaspoon now for a subtle heat. Add the prepared schie (or small shrimp) to the skillet, stirring to coat them in the garlicky oil. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn opaque and slightly pink. Their small size means they cook quickly, so keep an eye on them to avoid overcooking, which can make them tough.
Step 4: Deglaze with White Wine
Pour in ½ cup dry white wine, stirring to deglaze the pan and scrape up any flavorful bits. Let the wine simmer for 2-3 minutes, until it reduces by half, concentrating its flavor and creating a light sauce. Season the shrimp with salt and black pepper to taste, and stir in 1 tablespoon finely chopped parsley for a fresh, herbaceous note. The schie should be tender and succulent, coated in a glossy, garlicky sauce that complements the polenta beautifully.
Step 5: Assemble the Dish
Spoon the warm polenta onto a large serving platter or into individual shallow bowls, creating a smooth, even layer—traditional Venetian polenta for this dish is soft and slightly runny, not firm. If the polenta has thickened too much while waiting, stir in a splash of hot water to loosen it. Spoon the sautéed schie and their sauce evenly over the polenta, ensuring each portion gets a generous amount of shrimp and garlicky goodness. The vibrant green parsley and pale shrimp contrast beautifully with the golden polenta, making this dish as visually appealing as it is delicious.
Step 6: Garnish and Serve
Drizzle the dish with a little extra virgin olive oil for a fruity, peppery finish, and sprinkle with a bit more chopped parsley for freshness. Serve immediately while the polenta is warm and creamy, and the schie are at their most tender. Enjoy with a spoon or fork, savoring the interplay of textures and flavors—the soft, comforting polenta paired with the delicate, garlicky shrimp. This dish is perfect for a light yet satisfying meal on this sunny Saturday afternoon, May 31, 2025, at 01:18 PM IST.
Tips for Success
- Polenta Texture: Traditional Venetian polenta for this dish is soft and pourable, not firm. Stir frequently to avoid lumps, and adjust with hot water if it thickens too much.
- Schie Substitute: If schie are unavailable, use the smallest shrimp you can find, peeled and deveined. Frozen shrimp work fine; just thaw and pat dry before cooking.
- Don’t Overcook Shrimp: Schie cook quickly due to their size. Remove them from the heat as soon as they turn opaque to keep them tender and juicy.
- Make Ahead: You can cook the polenta ahead of time and reheat it gently with a splash of water or broth to restore its creamy consistency. Cook the schie just before serving for the best flavor.
- Storage: Polenta e Schie is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. Reheat gently on the stovetop, adding a bit of water to the polenta to loosen it.
Why You’ll Love This Recipe
Polenta e Schie is a quintessential Venetian dish that captures the essence of the lagoon with its simple yet flavorful ingredients. The creamy polenta provides a comforting base, while the tiny shrimp, sautéed with garlic and white wine, add a delicate sweetness and savory depth. This recipe stays true to tradition, focusing on the quality of the ingredients and the balance of flavors, making it an elegant yet approachable dish. It’s perfect for a light lunch or appetizer, offering a taste of Venice that’s sure to delight seafood lovers and comfort food enthusiasts alike.
Serving Suggestions
Serve Polenta e Schie as a starter or light main course, paired with a crisp green salad dressed with lemon and olive oil to complement the dish’s richness. A glass of Soave or Prosecco, both classic Venetian wines, enhances the meal with their bright, refreshing notes. For a full Venetian experience, start with cicchetti (small bites) like baccalà mantecato (creamy codfish spread) on crostini, and finish with a light dessert like zaleti (cornmeal cookies). This dish is ideal for a relaxed Saturday afternoon on May 31, 2025, at 01:18 PM IST, bringing the charm of a Venetian trattoria to your table.
Cultural Significance
Polenta e Schie hails from the Venetian lagoon, where schie—tiny gray shrimp—are a local delicacy, often caught in the shallow waters around Venice. Polenta, a staple in Northern Italy, has been a peasant food for centuries, made from cornmeal introduced to the region in the 16th century. This dish reflects Venice’s maritime heritage and resourcefulness, turning humble ingredients into a flavorful meal. Traditionally served in osterie (small taverns) across Venice, it’s a beloved comfort food, especially in cooler months, though its light flavors make it versatile year-round. The dish embodies the Venetian ethos of simplicity, letting the natural flavors of the lagoon shine through.