Baccala con Polenta

By LeeBoruchow

Ingredients

• 1 lb baccala, soaked for 48 hours with water changed every 12 hours, bones and skin removed
• 1/4 cup tbsp extra-virgin olive oil
• 1/2 medium red onion, 1/4" dice
• 3 cloves garlic, thinly sliced
• 1 cup dry white wine
• 2 cups basic tomato sauce
• 2 tbsp fennel seeds
• 2 tbsp hot chili flakes
• 5 cups water
• 2 cups quick-cook polenta
• salt, to taste
• fennel fronds or other fresh herbs, for garnish

Details

Servings 4

Preparation

Step 1

Remove baccala from water and pat dry. Cut into 1" cubes. In a 4-quart saucepan, heat the olive oil until smoking. Add the onion and garlic and cook over medium-high heat until softened and light golden brown, about 8 to 10 minutes. Add the baccala and stir until well mixed with the onions. Add the wine, tomato sauce, fennel seeds and hot chilis and bring to a boil. Lower the heat and simmer 15 minutes or until reduced by 1/3. Check for seasoning.

Bring water to a boil with a generous pinch of salt. Whisk in polenta in a thin stream and continue whisking until cooked but still slightly loose. Pour polenta into serving plates, top with baccala, and garnish with fennel fronds.