Best Polenta With Salt Codfish Recipes

Polenta for Venetian Codfish image

Provided by Martha Stewart

Number Of Ingredients 4

Steps:

In a heavy-bottomed medium saucepan, bring water to a boil. Add salt and oil. Add cornmeal in a slow, steady stream, whisking constantly; the water should stay at a moderate boil. When all of the cornmeal has been added, cook, stirring often with a wooden spoon, for 40 minutes. The polenta should thicken and pull away from the sides of the pan as you stir. Transfer to an 8-inch square baking pan. Let cool completely. Slice into long rectangles or triangles, and grill or saute.

Polenta with Salt Codfish image

Provided by James Beard

Yield Serves 6

Number Of Ingredients 10

2 pounds salted boneless codfish
2 tablespoons olive oil
1 clove garlic, chopped
1 small onion, chopped
1 1/2 cups drained, solid-pack tomatoes (or 1 1/2 pounds ripe tomatoes, peeled, seeded and chopped)
1 tablespoon dried basil (or a few leaves of fresh basil)
1 small can tomato paste
Salt, pepper
1 recipe polenta
Grated Parmesan cheese

Steps:

Soak the codfish in cold water to cover for 8 hours, changing the water once during the soaking. Drain and cover with fresh water, bring to a boil, lower the heat and simmer until the fish is tender.
Heat the olive oil and sauté the garlic and onion. Add the tomatoes and basil and simmer for 30-40 minutes. Add the tomato paste and simmer for 15 minutes. Season to taste with salt and pepper. The sauce should be quite thick. If it is not, reduce it over a brisk flame, stirring constantly.
Pour polenta into an oiled casserole or baking dish and top with codfish. Cover with the tomato sauce, sprinkle with grated Parmesan cheese and put under the broiler flame for a minute or two, until the top is glazed.
For a Mexican version, chop 2 canned peeled green chilis and add them to the polenta with 1/2 cup grated Gruyère cheese. Add 1 tablespoon chili powder to the tomato sauce, simmer until thick.