<p>This recipe is adapted from Jernej's mother. It is a dish that appears on a menu maybe twice a year, but that doesn't mean it isn't absolutely delicious. Perfect for summer, late spring and hot holidays and can be eaten cold or hot, with polenta or bread. </p>
Rinse the sardines and pat dry. Place the flour on a small plate and flour one side of the sardines.
In a frying pan over medium-high heat, heat the olive oil and quickly fry sardines on both side, the floured side first. Place fried sardines on a tray, lined with kitchen paper towel, to absorb any additional fat from frying.
Slice the onion to form onion rings. Place a frying pan over low heat, add a tsp of olive oil and slowly fry the onions, for about 10 minutes. But be careful not to burn them.
Turn the up the heat, add the wine and cook until the wine almost completely evaporates. It will leave a nice taste on the onion. Put the fried sardines over the onions, and thin slices of tomatoes over the fried sardines, to form a terrine. Pour over your fish stock or water and cook for about 20 minutes over medium - high heat. Season to taste.
10 minutes before the sardine terrine is ready, start making creamy polenta. In a saucepan, bring the salted water to a boil. Whisk in the polenta, whisk until the water starts to boil again. Add olive oil. Remove from the heat and whisk for another 5 minutes. Serve.