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Polenta and Salt Cod (polenta e Baccala)
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(Recipe ID: 533)
Serves 4
Preparation time: 30 minutes; Cook time: 70 minutes plus cooling
Source: Vito De Carolis
Italian method of serving salt cod atop polenta.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 8 cups Water
- 2 teaspoons Coarse sea salt *
- 2 1/2 cups Polenta-stone ground Italian coarse corn meal
- 2 pounds Salt cod, previously soaked
- 4 tablespoons Extra Virgin Olive Oil *
-
2 1/2 cups Pulped tomato sauce
Oliveri – suggested
- 1 Leek, sliced
- 1 Onion, chopped
- 1/2 cup Parlsey, chopped
- 1 tablespoon Chives, chopped
-
5 Dry bay leaves
*
Ferri dal 1905 – suggested
-
1 teaspoon Dried thyme
*
Ferri dal 1905 – suggested
- 1/2 cup Dry white wine
- 4 tablespoons Whole milk
- Fine sea salt with lemon and black peppercorn; freshly ground to taste *
Instructions
- Combine 8 cups water and salt in heavy larger non-stick saucepan and bring to a boil.
- Gradually whisk in cornmeal in a thin stream.
- Cook Polenta over medium-low heat (it should be barely boiling), whisking constantly, until very thick and pulls away from the side of the pan, about 40 minutes.
- Remove pan from heat and pour it into a shallow large plate or over a wood-board.
- Meanwhile the Polenta is cooling, in a saucepan put the olive oil, tomato sauce, dried aromatic herbs, leek, chives, parsley, onions, and the salt cod cut into large pieces.
- Season with salt (be careful with salt, the salt cod is salty) and black peppercorn.
- Add the wine, milk, and cook over low heat, half-covered.
- The fish should be ready when cooking juices are well retired.
- If you need to, add some warm water and keep on cooking.
- When the fish is ready, slice the Polenta and arrange slices on the dishes and lay the salt cod on the top.
- Douse it with the cooking sauce.
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