Polenta e Schie is a traditional dish from the Veneto region of Italy, particularly from Venice and the nearby lagoon areas. It’s a simple yet elegant recipe that brings together two humble ingredients: creamy polenta and tiny grey shrimp known as schie. The dish perfectly reflects Venetian cuisine—unpretentious, deeply flavorful, and rooted in local tradition.
Ingredients
For the Polenta:
-
1 cup (150 g) cornmeal (preferably coarse-ground)
-
4 cups (1 liter) water
-
1 teaspoon salt
-
1 tablespoon butter or olive oil
-
Optional: a handful of grated Parmesan for added richness
For the Schie (Shrimp):
-
250 g small shrimp (or baby prawns if schie are unavailable)
-
2 tablespoons extra virgin olive oil
-
2 cloves garlic, finely chopped
-
A handful of fresh parsley, chopped
-
Salt and freshly ground black pepper, to taste
-
A splash of dry white wine (optional)
Instructions
1. Prepare the Polenta:
Bring the water and salt to a gentle boil in a heavy-bottomed saucepan. Gradually whisk in the cornmeal in a thin stream to avoid lumps. Lower the heat and cook, stirring frequently with a wooden spoon, until thick and creamy—this usually takes about 30–40 minutes for coarse-ground polenta. If using instant polenta, it will be ready in about 5 minutes, but traditionalists insist that slow-cooked polenta gives a deeper, nuttier flavor.
Once cooked, stir in butter or olive oil for creaminess and, if desired, a spoonful of grated Parmesan. Keep warm over very low heat or pour it onto a wooden board or platter to set slightly, depending on how you wish to serve it.
2. Cook the Schie:
While the polenta cooks, prepare the shrimp. Heat olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant but not browned. Toss in the schie and cook for 2–3 minutes, stirring gently until they turn opaque and lightly pink. If using slightly larger prawns, cook for a few minutes more. Season with salt and pepper, then deglaze the pan with a splash of white wine. Let it simmer briefly until the liquid reduces slightly and forms a delicate sauce. Sprinkle with chopped parsley just before removing from the heat.
3. Serve:
Spoon the creamy polenta into shallow bowls or onto a serving platter. Arrange the schie and their juices over the top, letting the flavors mingle. Drizzle with a little extra virgin olive oil and garnish with more fresh parsley. Serve immediately while hot.
Tips and Variations
If schie are unavailable, you can substitute them with small grey shrimp or North Sea prawns. Some Venetian families prefer to serve the schie cold, gently marinated in olive oil, lemon juice, and garlic, alongside a firm slice of cooled polenta. Others enjoy them warm over creamy, soft polenta.
Polenta e Schie is the essence of Venetian comfort food—simple, local ingredients turned into something truly soulful. Enjoy it with a crisp white wine such as Soave or Pinot Grigio for the full Venetian experience.
