Polenta Col Ragu di Bacala
- 1 pound Bacala or Staccotisso (fish, bones and skinless)
- 4 tablespoons virgin olive oil
- 1/2 medium red onion, chopped into 1/4-inch dice
- 3 cloves garlic, thinly sliced
- 1 cup dry white wine
- 2 cups basic tomato sauce
- 2 tablespoons fennel seeds
- 2 tablespoons hot chili flakes
- 2 cups polenta, quick cooking (instant)
- Soak bacala for 3 days in cold water, changing water daily.
- Cut into 1-inch cubes.
- In a 4 quart sauce pan, heat olive oil until smoking.
- Add onion and garlic and cook over medium high heat until softened and light golden brown, about 8 to 10 minutes.
- Add bacala and stir until well mixed with onions.
- Add wine, tomato sauce, fennel seeds and hot chilies and bring to a boil.
- Lower heat and simmer 1 hour or until reduced by one third.
- Preheat oven to 375 degrees F. Lightly oil 2 10-inch cake pans.
- Make polenta according to package instructions and, while still hot, pour into cake pans to fill halfway with polenta and allow to cool (about 15 minutes).
- Divide bacala over polenta among two pans and place in oven to bake 45 minutes.
- Remove, allow to rest 10 minutes, cut into wedges like a cake and serve with steamed fennel dressed like a salad.
bacala, virgin olive oil, red onion, garlic, white wine, tomato sauce, fennel seeds, hot chili flakes, polenta
Taken from www.foodnetwork.com/recipes/polenta-col-ragu-di-bacala.html (may not work)