Grilled Eel With Polenta

It's important that the grill is not too high and hot; moderate heat will ensure the eel cooks evenly and develops a pleasant crust. Ask your local fishmonger to bleed and “deslime” fresh eel for you, or order cleaned, frozen eel online from American Unagi.

Featured in: "Fatty, Moist, and Perfectly Crisp When Grilled, No Wonder Eel Is a Big Deal In This Adriatic Town."

For the eel:

• 2–2½ lb. eel fillets, cut into 3-in. pieces
• 2 tbsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper

For the polenta:

• 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

Instructions

• Rub the eel fillets with the oil, season all over with salt and black pepper set aside.
• Make the polenta: To a medium, heavy bottomed pot over medium-high heat, add 4 cups of water, 2 tablespoons of the olive oil, and the salt, and bring to a boil. Slowly whisk in the polenta and the buckwheat until no lumps remain. Lower the heat to a simmer and cook, whisking frequently, until the polenta has thickened and the grains are tender, about 10 minutes. Pour the polenta onto a large rimmed baking sheet, smooth the surface with a spatula, and set aside to cool to room temperature.
• Preheat the grill to cook over medium heat; lightly oil the grates. Once hot, add the eel skin-side down and cook until a crust has formed, about 8 minutes. Using tongs, flip the fillets and continue cooking until the flesh is cooked through, about 8 minutes more. Transfer to a platter and turn the grill up to medium-high heat. Cut the polenta into 8 equal portions, rub them with the remaining oil, and grill the pieces, turning occasionally, until a delicate crust has formed, 7–8 minutes per side. Transfer to the platter with the eel and serve hot.