Salt Cod with Polenta

By caligma

FAnelli family classic. For the Holidays

Ingredients

• 3 pounds baccala, soaked for 3 days changing water at least once daily.
• 4 tablespoons virgin olive oil
• 4 tablespoons butter
• 2 Spanish onions, chopped in 1/2 inch dice
• 4 salted anchovies soaked in milk for 4 hours (optional)
• 1/2 teaspoon cinnamon
• 1/2 cup dry white wine
• 3 cups milk, plus more if necessary.
• 2 bunches of Italian parsley, finely chopped to yield 1/2 cup.
• 1 recipe soft polenta, recipe follows.
• 2 tablespoons salt
• 1 cup polenta or cornmeal
• 4 cups water
• 1/2 fontina cheese, grated.

Details

Servings 8

Preparation

Step 1

Cut soaked Baccala into 2 inch squares and check for bones.

In a 12 inch frying pan, heat the olive oil and butter over medium heat. Add onions, anchovies ( if added) and cinnamon, and cook until onions are very soft but have not browned, about 10 to 12 miutes. Add baccala pieces, wine and milk and bring to a boil. Lower heat to simmer and cook 1 hour adding more milk if mixture becomes dry. Add chopped parsley, check for seasonings.]
Serve with soft polenta.

To make Polenta:
In a 3 qt. saucepan, heat water and salt until boiling. Drizzle in the polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat, and continue to stir untill thick as paste.
Stir in cheese and continue to stir until it is melted and incorporated.