Murlo Estate, recipe of the week: Cod with fried Polenta

This is not a typical Umbrian recipe however Cod is undoubtedly one of the most versatile and often used ingredients in Italian cuisine, so much so that many recipes with cod as a protagonist have become part of the traditional cuisine of many regions of Italy, where it is cooked following different methods of preparation.
While many Cod recipes require quite long cooking times, this one is very fast but at the same time very tasty.

Ingredients:

1/3 Onion
Olive oil
400gr Desalted Cod
50/60ml Cooking cream
Half a glass of milk
Salt and pepper q.s.
300gr Polenta
800gr Water
Red chicory (optional)

Method:

Put the oil and the chopped onion in a frying pan set on a low-medium heat. Cook for 2/3 minutes until the onion begins to turn golden.
Cut your desalted cod, I prefer to buy desalted cod rather than the salted one as this is quicker but if you have salted cod you just have to desalt it before cooking it. To desalt the salted cod thoroughly rinse it under running water and place it in a bowl, fill the bowl with enough water to cover the fish and soak for 24 hours, changing the water 3 or 4 times.
Put the cod in the pan with the onion and cook for about 15 minutes. After about 6 minutes add the cooking cream, the milk, salt and pepper and cook for about 10 minutes.
Now prepare your Polenta. Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
The polenta will thicken as you cook: you are aiming for a thick porridge consistency.
Transfer the Polenta a chopping board and roll it out so that it is about 1,5cm thick, I prefer to use a little rolling pin to obtain an homogeneous thickness. Let it cool completely.
Cut your stiff polenta into rounds with a cookie cutter.
Heat the oil in a large pot and fry the polenta rounds in abundant hot oil for a few minutes, until golden brown and crispy. Remove from the oil and transfer to a plate lined with paper towels to absorb any excess oil.
Place your Polenta rounds on a plate, spoon the Baccalà mixture over the polenta rounds and top with some red chicory. Drizzle with a little olive oil before serving it.
If you want to see the video with the procedure just click here.

Buon appetito!

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