In a thick bottom pan, add the water, milk and spices
Incorporate the polenta and bring to a boil
Lower the heat and simmer stirring frequently to keep the polenta from sticking to the bottom of the pan
Once the polenta is cooked, spread it on a pie dish
Set aside and let cool
Top your cool polenta with the cheese
Bake for about 20-30 minutes until your “pie crust” turns golden crispy
Remove from oven and let cool
For the pickled shallots
Thinly slice the shallots
Fill a bowl with vinegar and add the shallots making sure they’re fully covered
Place the bowl in a warm location until they turn a vibrant purple
For the herring
Soak the herring in water for at least one hour to extract the excess salt
Drain the herring and flake it (I usually do it with scissors)
Heat the olive oil in a pan
Add the garlic and cook until slightly golden
Incorporate the herring
Season with pepper
Cook until the herring releases some of its water making sure not to let it fry up
Finish with the piment bouc and toss
Set aside to cool
For the tomato and tomatillo salsa
Mix all the ingredients in a bowl and season to taste with the lime juice, salt, pepper and olive oil
Putting it all together
Grab your cool polenta crust
Layer it with the prepared herring
Top with the tomato and tomatillo salsa
Garnish with the pickled shallots and serve
Enjoy as a cold bite
Notes
Since it features all those layers, I kept my herring preparation simple, omitting the ingredients that make the salsa. I also cooked the polenta in milk to make it creamier but you can use water only should you wish to do so. I recommend that you lay the polenta as thinly as possible for bites that are easier to enjoy. If you don’t like too much heat, cook the whole piment bouc with the herring. That will allow it to transfer its aromas to the dish without hearing things up