The polenta with cod sauce is a rich and hearty dish. This recipe is among my family’s most loved dishes, and when autumn days start to get cooler, my parents arm themselves with a whisk and make the polenta. The sauce is easy to make: the cod is cooked in a pan with carrot, celery, and tomato sauce. Polenta with cod sauce is a perfect combination that will overwhelm you with its genuine taste.
For more recipes, check out the collection Recipes with polenta
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
Ingredients
- 1 1/3 cup cornmeal
- 4 1/4 cups water
- to taste extra virgin olive oil
- to taste salt
- 10 1/2 oz desalted cod
- 7 oz tomato sauce
- 1 carrot
- 1 stalk celery
- to taste onion
- to taste extra virgin olive oil
- to taste salt
Tools
- Whisk
Steps
To make polenta with cod sauce, in a large pan, sauté the chopped onion (to taste) over low heat with a drizzle of extra virgin olive oil; then add the carrot and celery, both chopped. Continue cooking over low heat for a few minutes.
Clean the cod, removing bones and skin; then cut it into small pieces and add it to the sauté. Add a ladle of water, stir and cook for 15-20 minutes. Once cooked, mash it with a fork.
Finally, add the tomato sauce, adding water if necessary. Cook over moderate heat, stirring occasionally, until the sauce has slightly thickened. Salt at the end of cooking.
Make the polenta: in a large pot, bring salted water to a boil, then sprinkle in the cornmeal and a drizzle of oil, stirring with a whisk, being careful not to form lumps.
Continue cooking the polenta for about 40 minutes, on very low heat, stirring constantly, taking care not to let it stick to the bottom, and until it becomes thick and smooth.
Pour the polenta onto a serving dish and add the cod sauce. Serve and enjoy your meal!
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