POLENTA AND BACCALÀ
What is Polenta?
HALF FINE GROUND CORNFLOUR, HALF COURSE GROUND CORNFLOUR, WATER, OIL, SALT.
- Bring the water to the boil with a little salt
- Add the pre-mixed polenta a little at a time
- Stir with a whisk
- Once the mixture has thickened and is consistent use a wooden stirring stick, then add a little oil.
- Carry on cooking
- You can serve it either soft or, once cooled and cut, you can grill it.
What is Baccalà?
Cod caught in the North Atlantic, distributed by lagoon-based importers, entered the diet of the region as an imported dried fish, known as stoccafisso (stockfish), which was the origin of this dish.
ONIONS, GARLIC, CELERY, OIL, BUTTER, VEGETABLE BROTH, TOMATO, BAY LEAF AND POTATOES
Soak the stockfish the night before, lightly fry the sauce and lay the slices in it, cook with vegetable stock and serve with soft polenta.
IThe best wine to accompany this recipe
Amarone della Valpolicella DOC Classico
Intense ruby red with garnet hues, elegant notes of ripe plum with hints of chocolate.
Remarkably harmonious on the palate with silky tannins, well balanced, mellow.