SALTED BACCALA (COD) WITH POLENTA ENJOY DAN:

                      SALTED BACCALA (COD) WITH POLENTA by CHEF DAN:

Serves 4       (Salted cod is cod which has preserved by drying after salting)

INGREDIENTS:

Salted cod (about 1/2-pound per person)

1-(28 Oz) can crushed tomatoes

3-garlic cloves, smashed

1-onion, finely chopped

1-carrot, diced

3-tablespoon olive oil

Salt & pepper

1-tablespoon dried basil

Pinch of red pepper flakes

POLENTA:

9-cups cold water

2-teaspoons salt

2-cups cornmeal

DIRECTIONS:

1.   Soak the (baccala) cod in fresh water in the refrigerator 2 days.

2.   Changing the water 3 times a day.

3.   Rinse pull out any bones with a tweezers & cut into pieces.

4.   Add olive oil to a skillet over medium-high heat & when sizzling.

5.   add onion & carrot and sauté for 4 minutes.

6.   Then add garlic & sauté 1 minute.

7.   Add tomatoes & seasoning to the skillet, stir well.

8.   Bring to a boil then reduce heat and simmer for 30 minutes.

9.   Bring water to a boil in a stock pot over medium heat.

10  Add salt & reduce to medium-low, once water is simmering.

11  Slowly start pouring in the cornmeal in a thin stream, stirring constantly.

12  Keep the mixture on a low simmer & cook stirring occasionally until soft, about 30-40 minutes.

13  Place a large scoop in each bowl & let sit 5 minutes.

14  After tomato sauce has cooked 30 minutes.

15  Add the cod to the sauce & simmer for an additional 20 minutes.

ENJOY DAN:                              EVERY MOMENT MATTTERS STAY STRONG !!!