Polenta Col Ragu Di Bacala

Recipe Ingredients

1 lb	454g / 16oz	Boned and skinned bacala
		= (or staccotisso fish)
4 tablespoons	60ml	Virgin olive oil
1/2 tablespoon	7.5ml	Red onion - chopped in 1/4" dice (medium)
3		Garlic cloves - thinly sliced
1 cup	237ml	Dry white wine
2 cups	474ml	Basic Tomato Sauce - (see recipe)
2 tablespoons	30ml	Fennel seeds
2 tablespoons	30ml	Hot chili flakes
2 cups	474ml	Quick cooking polenta

Recipe Instructions

Soak bacala for 3 days in cold water, changing water daily. Cut into 1-inch cubes.

In a 4-quart sauce pan, heat olive oil until smoking. Add onion and garlic and cook over medium-high heat until softened and light golden-brown, about 8 to 10 minutes. Add bacala and stir until well mixed with onions. Add wine, tomato sauce, fennel seeds and hot chili flakes and bring to a boil. Lower heat and simmer 1 hour or until reduced by one third.

Preheat oven to 375 degrees. Lightly oil two 10-inch cake pans.

Make polenta according to package instructions and, while still hot, pour into cake pans to fill halfway with polenta and allow to cool (about 15 minutes).

Divide bacala over polenta among two pans and place in oven to bake 45 minutes. Remove, allow to rest 10 minutes, cut into wedges like a cake and serve with steamed fennel dressed like a salad.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton -- Guest Chef Mario Batali - (Show # CL-8780) - from the TV FOOD NETWORK

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