Best Polenta With Salt Codfish Recipes

FISH WITH POLENTA AND MUSHROOMS: MERLUZZO CON POLENTA E FUNGHI

Steps:

• Combine the milk, water, and cornmeal in a medium sized saute pan. Cook over low heat stirring constantly with a whisk until the mixture thickens (approximately 1/2 hour). After removing from the heat stir in 1-teaspoon butter and 1 teaspoon olive oil.
• In a saute pan, cook the mushrooms over high heat with 2 tablespoons olive oil and 1 tablespoon butter for 3 minutes. Season to taste with salt and pepper.
• Heat 1-tablespoon olive oil in a saute pan. Lightly flour the cod with the instant flour. Place the fish in the pan and add 1-tablespoon butter. Cook for 3 minutes and then turn over. Place the pan in a 400-degree F oven for 2 minutes to finish cooking the fish. Salt and pepper, to taste.
• Place a small mound of the polenta in the center of the plate. Place the cod directly on top of the polenta. Spread some of the mushrooms around the fish and drizzle the olive oil and balsamic vinegar around the edge of the plate.

GRILLED SALMON AND POLENTA

Steps:

• Preheat a grill to medium high. Toss the tomatoes with 1 tablespoon olive oil, the garlic, 3/4 teaspoon salt and a few grinds of pepper on a large piece of foil. Add the thyme sprigs and bring up the edges of the foil slightly. Pour in the wine and fold the edges together to form a packet; set aside.
• Brush both sides of the polenta rounds with the remaining 1 tablespoon olive oil; season with salt and pepper. Season the salmon with the chopped thyme, salt and pepper.
• Oil the grill grates. Grill the foil packet until the tomatoes are soft, 10 to 12 minutes. Meanwhile, grill the polenta and the salmon skin-side down, 3 to 4 minutes; flip and grill until well marked and the salmon is just cooked through, 3 to 4 more minutes.
• Divide the salmon and polenta among plates. Spoon the tomatoes and juices over the top. Sprinkle with the chives.

POLENTA FOR VENETIAN CODFISH

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

Steps:

• Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.

HOW TO MAKE PERFECT POLENTA

Steps:

• 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.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

VENETIAN CODFISH

Steps:

• In a large bowl filled with cold water, soak cod for 4 days, changing the water twice per day. Remove cod from water. Pull off any skin, and discard. Using kitchen pliers or tweezers, remove any bones from the spine.
• In a large saucepan, combine milk and 6 cups water. Add onion, celery, and garlic; season with salt. Bring mixture to a boil. Reduce heat, and simmer for 20 minutes. Remove from heat, and transfer cod to the bowl of an electric mixer fitted with the whisk attachment.
• Add just enough of the cooking liquid to moisten the fish, 1/4 to 1/2 cup. Be sure not to add the garlic clove. Beat cod on low speed. When it breaks into small pieces, increase the speed, and begin adding olive oil in a thin, steady stream. The quantity of oil used depends on the quality and fat content of the cod; stop adding oil when the mixture is very creamy and emulsified. Stir in parsley, and season with salt and pepper.
• Using an oval ice cream scoop, neatly place 3 mounds of the cod mixture on each of 6 plates. Garnish with a handful of radicchio and Boston lettuce. Drizzle with oil and vinegar. Serve with polenta on the side.

BASIC POLENTA

Steps:

• For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
• Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
• For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.

BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)

Steps:

• Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
• Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
• Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.