Polenta e baccalà
Polenta & salt cod
- 375 g (13 1/4oz) cornmeal
- 800 g (1 3/4lb) salt cod, previously soaked
- 4 tablespoons extra virgin olive oil
- 500 g (1,1 lb) puréed tomatoes
- 1 leek , sliced
- 2 young onions, sliced
- A bunch of parsley, washed and chopped
- 1 tablespoon dried chives
- 1 teaspoon dried bay leaves
- 1 teaspoon dried thyme
- 100 ml (4 fl oz - 1/2 C) white wine
preparation: 30 minutes
plus soaking time
cooking: 50 minutes
- Nutrition Facts (amount per serving):
Calories: 645 (kCal) 33 % GDA (*) - 2697 (kJ)
Protein: 54.8 (g) 73 % GDA
Total fat: 13.9 (g) 20 % GDA
Total carbohydrate: 75.7 (g) 29 % GDA
Sugars: 7.7 (g) 9 % GDA
This is a classical recipe from the Italian cuisine. We give you a light version. If you want, you can use a
quick-cook polenta (or precooked) instead of cooking cornmeal for 40 minutes.
In a saucepan put the olive oil, puréed tomatoes, dried aromatic herbs, leek, parsley, young onions and the salt cod cut into large pieces. Season to taste with salt but be careful! The fish is salt! Add the wine, a little water and cook over gentle flame, half-covered. The fish should be ready when cooking juices are well retired. On the contrary, add other warm water and keep on cooking.
Meanwhile prepare polenta (cornmeal mush). Bring a saucepan (preferably in copper) with 2 liters (4 pints - 8 C) of water to the boil, season with salt and sprinkle in the cornmeal, stirring briskly to prevent lumps from forming. Cook slowly, stirring continuously, for at least 40 minutes.
When the polenta is ready, spread it out over a large wooden board. You should cut it with a length of string, after letting it cool a minute or so. Arrange the slices on the dishes and lay the salt cod on the top. Douse it with the cooking sauce.
If you haven't much time you can use precooked polenta; in this case follow the instructions on the package.
What's the right wine for " Polenta e baccalà " ?
Our suggestion is: Bolgheri Rosato (wine from Tuscany)