BACCALA MONTECATO ON POLENTA1 fillet cod1 cup milk 3 cloves garlic 1 large potato olive oil salt and pepper
1 cup polenta
2 oz Moscato wine Cook the cod and garlic in milk on medium head for 10 minutes. Boil potatoes until done. Blend potatoes, fish, and garlic. Add enough of the milk, along with olive oil, until the consistency is that of mashed potatoes. Meanwhile, cook the polenta (4 times the water), and then add the cheese. Spread in thin layer on a cookie sheet and cook at 400 for 10-20 minutes, until firm and the outside is crispy. To make the sauce, bring the wine to a boil, and add the butter. Take off heat, stir until mixed. To assemble, cut a circle of polenta, top with a circle of the potato cod mixture, and alternate layers. Top with sauce. Substitute other sweet wine if necessary. |