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.

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.

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.

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.

CREAMY BAKED SALT COD

Steps:

• To remove the salt from the salt cod, put it in a large, deep container that fits in your sink, under the faucet. Run fresh cold water over the fish, filling the container completely so water is spilling over the brim. Keep a slow, steady drip of fresh water going as you soak the baccalà for at least 12 hours, up to a couple of days. Occasionally drain the water and refresh (which you can do whenever you need the sink). If you can't keep the drip going, change the water every 4 hours. To decide when baccalà has been soaked sufficiently, lift the fish out of the water, press a finger against it at a thick part, and touch it to the tongue. If it's palatably salty, it is ready to be cooked. Drain the baccalà, pat dry, and cook within a day or so; meanwhile, store it in the refrigerator, well wrapped.
• Cut the baccalà into chunks about 3 inches square, and dredge on all sides in flour. Put the butter and olive oil in the saucepan, and set over medium heat. When the butter is foaming, lay in a batch of floured codfish chunks in one layer, not crowded. Cook and color the underside for several minutes, turn the chunks, and crisp and color the other sides. When lightly browned all over, remove to a platter. Fry the remaining chunks the same way.
• Dump the onion slices into the pan, and toss well in the remaining fat. As the onions start to sizzle and wilt, pour in 1/2 cup water, and stir and scrape up the browned bits on the pan bottom. Cook the onions, stirring frequently, until wilted and translucent, 8 to 10 minutes. Meanwhile, heat the milk in a separate pan, almost to a simmer.
• Lay the baccalà chunks on top of the caramelized onions, nestling all the chunks in one layer. Pour in any juices from the fish platter, and enough hot milk to cover the fish completely. Over medium heat, bring the milk to a gentle bubbling simmer. Set the cover slightly ajar, and simmer the baccalà for about an hour and a half, until the fish chunks break apart when stirred.
• Uncover the pan, and maintain the slow simmer to gradually reduce the milk (which by now has curdled and separated-no cause for concern). Stir the fish occasionally, and break up the flakes into smaller pieces. As the moisture evaporates, lower the heat and scrape up any crust on the pan bottom, to avoid burning.
• Cook uncovered, slowly, for 2 to 2 1/2 hours, until the baccalà and milk have melded into a thick sauce, about half the original volume. (If you need to shorten the cooking time, boil the milk over higher heat, but be sure to stir the baccalà and scrape the saucepan frequently.)
• When it is fully cooked and thickened in the saucepan, pour the hot baccalà into the baking dish and spread it in an even layer. Heat the oven to 350˚, and set a rack in the center. Sprinkle the grated Grana Padano or Parmigiano-Reggiano over the top of the baccalà, and bake for about an hour, or until the top is crusty and browned.
• Bake slices of firm polenta, topped with grated cheese, during the last 15 or 20 minutes that the baccalà is in the oven. To serve, put a slice or more of crisp polenta in a plate, and spoon some hot baccalà alongside.

PAN-FRIED WHITE FISH WITH POLENTA & ORANGE CRUST

Steps:

• Mix the flour, polenta, orange zest and thyme leaves together with some seasoning. Dip the fillets in the beaten egg then roll in the polenta mix to coat. The fish can now be chilled for a few hours before you're ready to cook.
• Heat the butter and olive oil in a large frying pan until foaming, add the fillets and lower the heat. Cook for 3 mins on each side. Meanwhile, wilt the spinach in a large pan, drain off the excess water, season and divide between 4 plates. Serve with the fish fillet on top.

POLENTA WITH HOMEMADE TOMATO-SEAFOOD SAUCE

Steps:

• Melt butter in a large saucepan over medium-high heat. Stir in onion and garlic; cook until the onion has softened and the garlic has begun to turn brown, about 5 minutes. Stir in the celery and cook for 5 minutes. Add olive oil, Italian seasoning, parsley, bouillon cubes, and red wine; simmer for 5 minutes, stirring to break up the bouillon cubes. Stir in canned tomatoes, sugar, cayenne, and paprika. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
• Take the tomato sauce off of the heat and puree with a stick blender until smooth. Stir in the mixed seafood, and return to a boil over medium-high heat. Stir in squid, reduce heat to medium-low, and gently simmer for 30 minutes; season to taste with salt and pepper.
• While the tomato-seafood sauce is simmering, prepare the polenta by bringing water to a boil in a saucepan over medium heat. Reduce heat to medium, and slowly whisk in polenta with a wire whisk. Allow to simmer 5 minutes, whisking constantly. Stir in spinach, Parmesan cheese, and mozzarella cheese. Reduce heat to medium-low, and allow to slowly simmer 15 minutes, stirring frequently to keep from burning. Once the polenta has softened and turned creamy, remove from heat, season to taste with garlic salt, and keep warm.
• To prepare the vegetable mix, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir in red onion and cook for 2 minutes. Add zucchini and cook for an additional 2 minutes, or until zucchini begins to brown. Stir in mushrooms, and continue cooking until soft. Season with balsamic vinegar and salt and pepper to taste.
• To serve, scoop a pile of polenta into the center of each plate; ladle the seafood sauce around, then top with vegetable mixture.

COU COU (CARIBBEAN POLENTA)

Steps:

• Clean and wash okra. Dice all but 6. Add 3 cups of water to a large saucepan. Add salt. Add diced and whole okra. Bring okra to boil for 5 minutes. Remove pan from heat. Save whole okra aside for garnish.
• Measure 2 cups of liquid from the cooked okra to use for cooking your cou-cou.
• Mix cornmeal in a large bowl with enough cold water to moisten and blend it together. Stir the cornmeal slowly into the reserved liquid and okra. Use a wooden spoon to mix together.
• Return pot to stove over medium heat, and continue stirring okra and cornmeal. Cook and stir about 15-20 minutes. Insert wooden spoon into center of the cou-cou If spoon stands up in the pot and is easily removed from cornmeal, your cou-cou is done.
• Cou-cou should be firm when it's done. If the cou-cou is oose and creamy looking, you have used too much water. If too much water is used, let cou-cou stand uncovered over low heat to "dry out."
• When cou-cou is done, turn the entire mixture into a buttered serving bowl and garnish with whole okra.