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