Grilled Eel With Polenta
At the Sagra dell’Anguilla — Italy’s annual Eel Festival — local vendors serve grilled eel with polenta. Photographer Simon Bajada brought back the recipe.
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Ingredients
- 2–2½ lb. eel fillets, cut into 3-in. pieces
- 2 tbsp. extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 3 tbsp. extra-virgin olive oil, divided, plus more for oiling the grill
- 1 tsp. kosher salt
- ¾ cups (6 oz.) medium-grain polenta
- ¼ cups (2 oz.) ground buckwheat
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