Polenta Crisps with Anchovy Sauce

In a medium saucepan over high heat, combine the water and salt and bring to a boil. While stirring with a wooden spoon, slowly pour the polenta into the water. Reduce heat to low and cook, stirring constantly, about 40 minutes. Polenta is done when it is thick and pulls away from the sides of the pan. Remove the pan from the heat and set aside.

Lightly oil the bottom and sides of a 9 by 12-inch baking pan. Transfer the polenta to the pan, using the back of a spoon to smooth the top. Refrigerate the polenta for several hours until cool and firm.

Once the polenta is cooled, invert it onto a cutting board and slice into 1 by 2-inch rectangles. Set aside.

Layer several sheets of paper towels on the counter near the stove. Place a wire cooling rack over the paper towels. Fill a large skillet with about 1/8 inch vegetable oil, then place over a medium-high heat. When the oil is hot, fry the polenta pieces, a few at a time, until crisp, about 3 to 4 minutes per side. As they finish, place the polenta on the rack to drain any excess oil.

To make the sauce, combine the olive oil and garlic in a medium saucepan over low heat and saute 1 minute. Add the anchovies and use a wooden spoon to mash them in the pan. Cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes. Stir in the tomatoes, capers and parsley. Season with pepper, then increase the heat to medium and cook uncovered for 10 minutes.

To serve, arrange the polenta on a platter and spoon a teaspoon of the sauce over each.