Salt Cod With Polenta - {Baccala Alla Vicentina}

Recipe Ingredients

3 lbs	1362g / 48oz	Baccala - soaked 48 hours in
		Four changes of water
4 tablespoons	60ml	Virgin olive oil
4 tablespoons	60ml	Butter
2		Spanish onions - chopped 1/2" dice
4		Salted anchovies - fillets removed,
		And soaked in milk for 4 hours
1/2 teaspoon	2.5ml	Cinnamon
1/2 cup	118ml	Dry white wine
3 cups	711ml	Milk, plus more,
		If necessary
1/2 cup	73g / 2.6oz	Finely-chopped Italian parsley
		Soft Polenta
4 cups	948ml	Water
2 tablespoons	30ml	Salt
1 cup	62g / 2.2oz	Polenta or cornmeal
1/2 cup	118ml	Stracchino - cut into cubes

Recipe Instructions

Cut soaked baccala into 2-inch squares and check for any bones.

In a 12-inch frying pan, heat olive oil and butter over medium heat. Add onions, anchovies and cinnamon, and cook until onions are very soft but have not browned, 10 to 12 minutes. 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 seasoning, and serve with Soft Polenta.

Soft Polenta: In a 3-quart saucepan, heat water and salt until boiling. Drizzle in 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 until thick as paste.

Stir in the cheese and continue to stir until it is melted and incorporated.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D21) - from the TV FOOD NETWORK

Rating

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