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