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Creamy polenta paired with stewed salt cod is a traditional Veneto family dish. This high protein mediterranean classic is rich in omega-3 fatty acids and offers a healthy, hearty dinner.
1. Soak the dried salt cod in cold water for at least 24 hours, changing the water every 8 hours to remove excess salt. Drain thoroughly before cooking.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and continue to cook for 1 minute, careful not to brown.
3. Place the soaked salt cod into the skillet, add black pepper, and cook over medium-low heat for 20 minutes, turning occasionally. Add 1 tbsp olive oil if needed for extra moisture. Stir in fresh parsley just before finishing.
4. In a saucepan, bring milk and water to a gentle simmer. Slowly whisk in cornmeal, stirring constantly to avoid lumps. Lower heat to a very gentle simmer and cook for 30 minutes, stirring frequently until thick and creamy.
5. Remove polenta from heat, stir in unsalted butter for richness, and spoon creamy polenta onto serving plates. Top with the stewed baccalà mixture and garnish with reserved parsley. Serve hot for best texture.
