Creamy Baked Salt Cod

• 2 pounds boneless baccala (salt cod)
• 1 cup or more flour, for dredging
• 4 tablespoons butter
• 4 tablespoons extra-virgin olive oil
• 2 medium onions (1 pound), peeled, halved, and sliced 1/4 inch thick
• 1 quart milk, or more if needed
• 1 cup grated Grana Padano or Parmigiano-Reggiano, or more as needed
• Baked Polenta, page 111 (finish and serve with baccala per instructions below)
• A heavy-bottomed saucepan or high-sided saute pan, 10-to-12-inch diameter, with a cover
• A baking dish or shallow casserole, 9 by 13 inches or similar size

1. To remove the salt from the salt cod, put it in a large, deep container that fits in your sink, under the faucet.
2. Run fresh cold water over the fish, filling the container completely so water is spilling over the brim.
3. Keep a slow, steady drip of fresh water going as you soak the baccala for at least 12 hours, up to a couple of days.
4. Occasionally drain the water and refresh (which you can do whenever you need the sink).
5. If you cant keep the drip going, change the water every 4 hours.
6. To decide when baccala has been soaked sufficiently, lift the fish out of the water, press a finger against it at a thick part, and touch it to the tongue.
7. If its palatably salty, it is ready to be cooked.
8. Drain the baccala, pat dry, and cook within a day or so; meanwhile, store it in the refrigerator, well wrapped.
9. Cut the baccala into chunks about 3 inches square, and dredge on all sides in flour.
10. Put the butter and olive oil in the saucepan, and set over medium heat.
11. When the butter is foaming, lay in a batch of floured codfish chunks in one layer, not crowded.
12. Cook and color the underside for several minutes, turn the chunks, and crisp and color the other sides.
13. When lightly browned all over, remove to a platter.
14. Fry the remaining chunks the same way.
15. Dump the onion slices into the pan, and toss well in the remaining fat.
16. As the onions start to sizzle and wilt, pour in 1/2 cup water, and stir and scrape up the browned bits on the pan bottom.
17. Cook the onions, stirring frequently, until wilted and translucent, 8 to 10 minutes.
18. Meanwhile, heat the milk in a separate pan, almost to a simmer.
19. Lay the baccala chunks on top of the caramelized onions, nestling all the chunks in one layer.
20. Pour in any juices from the fish platter, and enough hot milk to cover the fish completely.
21. Over medium heat, bring the milk to a gentle bubbling simmer.
22. Set the cover slightly ajar, and simmer the baccala for about an hour and a half, until the fish chunks break apart when stirred.
23. Uncover the pan, and maintain the slow simmer to gradually reduce the milk (which by now has curdled and separatedno cause for concern).
24. Stir the fish occasionally, and break up the flakes into smaller pieces.
25. As the moisture evaporates, lower the heat and scrape up any crust on the pan bottom, to avoid burning.
26. Cook uncovered, slowly, for 2 to 2 1/2 hours, until the baccala and milk have melded into a thick sauce, about half the original volume.
27. (If you need to shorten the cooking time, boil the milk over higher heat, but be sure to stir the baccala and scrape the saucepan frequently.)
28. When it is fully cooked and thickened in the saucepan, pour the hot baccala into the baking dish and spread it in an even layer.
29. Heat the oven to 350 , and set a rack in the center.
30. Sprinkle the grated Grana Padano or Parmigiano-Reggiano over the top of the baccala, and bake for about an hour, or until the top is crusty and browned.
31. Bake slices of firm polenta, topped with grated cheese, during the last 15 or 20 minutes that the baccala is in the oven.
32. To serve, put a slice or more of crisp polenta in a plate, and spoon some hot baccala alongside.

boneless baccala, flour, butter, extravirgin olive oil, onions, milk, polenta, saucepan, baking dish

Taken from www.epicurious.com/recipes/food/views/creamy-baked-salt-cod-384282 (may not work)