Polenta For Venetian 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.

VENETIAN STYLE POLENTA CAKES WITH CAVOLINI DI BRUXELLES RECIPE

Steps:

• In a 6-quart stock pot combine the water and heavy cream and bring to a boil. Slowly add the polenta in a thin stream while stirring to prevent lumps from forming. Reduce the heat to a low flame and slowly incorporate the semolina flour. Allow to simmer for 30 minutes while stirring constantly. Remove from heat and adjust the seasoning with salt and pepper. Allow to cool for about 15 to 20 minutes.
• Preheat the oven to 350 degrees F. Lightly oil 6 (3-inch) individual cake pans.
• Take the cooled polenta and pack into the prepared cake pans. Place the polenta cakes on a half sheet pan and bake in preheated oven for 15 to 18 minutes. Remove from the oven and cool for 15 minutes before unmolding.
• In a large saute pan, heat 2 tablespoons olive oil and lightly cook the onions and pancetta, if using, until golden brown. Add the Brussels sprouts and thyme sprigs. Place in preheated oven and roast until soft, stirring occasionally to prevent burning. Remove the thyme.
• In a separate pan, combine the baby carrots with equal parts oil and water to cover. Slowly bring to a simmer and cook until tender. Remove the carrots from the oil and combine with the Brussels sprouts.
• To finish, reheat the polenta cakes in the oven for 10 to 12 minutes. As the polenta is cooking, slowly reheat the Brussels sprouts and carrots. Just before serving, place the polenta cakes in a bowl. Finish the Brussels sprouts and carrots with the red wine vinegar and salt and pepper, to taste. Arrange the vegetables around the polenta cakes in the bowl.

POLENTA WITH SALT CODFISH

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.

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.

POLENTA PASTIZADA----VENETIAN POLENTA PIE

Steps:

• Make sauce: Heat the oil and 2 tablespoons of butter, and gently saute the onion, carrots, celery and bacon until they change color.
• Add the veal, let this brown, then pour in the wine.
• Cook for 5 minutes.
• Peel, seed, and finely chop the tomatoes.
• Add these to the pan, season with salt and pepper, cover and cook gently for 1 1/2 hours.
• While the sauce cooks: Soak the mushrooms in warm water and finely chop the giblets.
• When the mushrooms have been soaking for 30 minutes, drain, pat dry, and chop finely.
• Bring a large pan of salted water to a boil, at least 8 1/2 cups.
• Pour in the cornmeal, stirring constantly, lower the heat, and cook gently, stirring frequently, for 30 minutes, or until it is a thick, smooth mass.
• Pour it into a square baking pan, let it cool, and then cut into 1/4 inch thick slices.
• Set aside.
• Melt 3 tablespoons butter and saute the mushrooms and giblets gently for 5 minutes.
• Sprinkle lightly with salt.
• Rub a fairly large pie dish generously with butter.
• Cover with a layer of polenta, and spread with a layer of the meat sauce, another of polenta and one of mushrooms and giblets.
• Sprinkle with grated Parmesan and add a layer of sliced Parmesan.
• Dot with butter.
• Continue in this manner until all the ingredients are used up, finishing with a sprinkling of grated Parmesan and slivers of butter.
• Bake at 475 degrees 30 minutes, or until heated through and serve very hot.