Polenta and baccala '
Instructions
10579 POLENTA and BACCALA ' INGREDIENTS for 4 PEOPLE 400 g of fine-grain cornmeal, 750 g stockfish, a carrot, a stick of celery, onion, a tuft of parsley 30 g capers, 500 g of tomato sauce, a sprig of parsley oil, flour, salt, pepper the day before immerse the stockfish in water and soak for at least 24 hours.
After this time, drain them and dry well with paper towels.
Remove the skin and bones, cut into small pieces and toss them in a veil of flour.
Wash and chop the carrot, onion, celery and parsley.
Put all in a pan with 4 pretty tablespoons of olive oil and let them dry on low heat.
Meanwhile chop the capers and basil, washed and dried.
When the sauce is wilted, add the mince and cook for about 10 minutes over low heat.
You have also the stockfish in the saucepan and cook for 20 minutes.
Add salt and pepper to taste.
Shake the Pan occasionally so that the fish will not stick.
Turn off the heat, cover and rest lsciate.
Bring to boiling water for polenta, salted and pour the flour, stirring constantly.
Cook for about an hour.
A moment before it's ready, heat the stockfish with the sauce.
Pour the polenta on a serving dish, contornatela by cod and serve.
