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Baccala With Polenta




Source of Recipe


Internet


List of Ingredients




Salted Cod ( About 1/2 Pound Prepared Per Person)
1 (28)oz can of Crushed Tomatoes ( I prefer Pomi Brand)
3 Cloves of garlic Minced
1 Small Onion, Finely Chopped
1 Stalk of Celery Finely Chopped
1 Carrot, Chopped
3 Tbs. Olive Oil
Salt & Pepper (Add Salt Only At The End If Needed!)
1 Bay Leaf
Pinch of Red Pepper Flakes
Fresh Parsley

Polenta:
9 Cups of Cold Water
2 Tablespoons Salt
2 Cups Cornmeal



Recipe



Prepare the baccala by soaking in the refrigerator in fresh water for two days prior to cooking, changing the water three times a day. Rinse, and pull out any bones with tweezers, and cut into pieces.

To make the sauce heat the olive oil in a medium sized saucepan and add the onion and carrot. Cook until tender, and then add the garlic. Cook only 1 minute and add the tomatoes and seasonings to the pot. Stir well, and bring to a boil. Reduce to a simmer and cook for about 30 minutes.

While the sauce is cooking, begin to prepare the polenta. Bring the water to boil in a separate pot over medium heat. Add the salt and reduce the heat to medium low. Once the water is simmering, slowly start pouring in the cornmeal in a thin stream, stir constantly to prevent lumps. Once all the cornmeal has been added, keep the mixture at a slow simmer and cook stirring occasionally until soft, about 30-40 minutes. Place a large scoop in each serving bowl and let sit 5 minutes.

After the tomato sauce has cooked for 30 minutes. add the cod to the sauce and simmer for an additional 20 minutes. Check for seasonings and serve over each bowl of polenta, garnished with fresh parsley.