Salt Cod with Polenta: Baccala alla Vicentina

Name: Salt Cod with Polenta: Baccala alla Vicentina
Prep time: 2 d 1 h 20 min
Cook time: 2 d 1 h 20 min
Total time: 2 d 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms baccala, soaked for 48 hours in 4 changes of water; 4 Tbsps butter; 1 teaspoons cinnamon; 118 milliliters dry white wine; 710 milliliters milk, plus more, if necessary; 2 Spanish onions, chopped in 1/2-inch dice; 2 bunches Italian parsley, finely chopped to yield 1/2 cup; 237 milliliters polenta or cornmeal; 2 Tbsps salt; 4 salted anchovies, fillets removed and soaked in milk for 4 hours; 4 Tbsps virgin olive oil; 946 milliliters water; 118 milliliters stracchino, cut into cubes

Salt Cod with Polenta: Baccalan alla Vicentina might be a good recipe to expand your main course recipe box. This recipe serves 4. Watching your figure? This gluten free and pescatarian recipe has 1521 calories, 224g of protein, and 40g of fat per serving. A mixture of polenta, butter, onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Cut soaked baccala into 2-inch squares and check for any bones.

Ingredients you will need

Salt Cod

In a 12-inch frying pan, heat olive oil and butter over medium heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add onions, anchovies and cinnamon, and cook until onions are very soft but have not browned, 10 to 12 minutes.

Ingredients you will need

Anchovies

Cinnamon

Onion

Add baccala pieces, wine, and milk and bring to a boil. Lower heat to simmer and cook 1 hour, adding more milk if mixture becomes dry.

Ingredients you will need

Salt Cod

Milk

Wine

Add chopped parsley, check for seasoning, and serve with soft polenta.

Ingredients you will need

Seasoning

Parsley

Polenta

In a 3-quart saucepan, heat water and salt until boiling.

Ingredients you will need

Water

Salt

Equipment you will use

Sauce Pan

Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat, and continue to stir until thick as paste.

Ingredients you will need

Polenta

Equipment you will use

Wooden Spoon

Whisk

Stir in the cheese and continue to stir until it is melted and incorporated.

Ingredients you will need

Cheese

Equipment

Ingredients

Servings:

1kilograms

baccala, soaked for 48 hours in 4 changes of water 4Tbsps

butter 1teaspoons

cinnamon 118milliliters

dry white wine 710milliliters

milk, plus more, if necessary 2

Spanish onions, chopped in 1/2-inch dice 2bunches

Italian parsley, finely chopped to yield 1/2 cup 237milliliters

polenta or cornmeal 2Tbsps

salt 4

salted anchovies, fillets removed and soaked in milk for 4 hours 4Tbsps

virgin olive oil 946milliliters

water 118milliliters

stracchino, cut into cubes

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.