Lighter Vicenza-style salt cod with polenta

Ingredients

For 1 serving

• Salt cod70 g
• Onion60 g
• Reduced-fat milk150 ml
• Anchovies in oil2
• Grana Padano8 g
• Polenta (cornmeal)50 g
• Extra virgin olive oil12 g
• Parsleyto taste
• Black pepperto taste
• Saltto taste

Contains: lactose, fish,

Method

1. Use salt cod that has already been soaked and desalted: rinse it, pat dry, remove the bones and cut it into pieces. Peel and thinly slice the onion.
2. In a small heavy-based saucepan heat the oil over low heat, add the onion and the anchovies in oil and stew for 8–10 minutes, mashing the anchovies, until they have melted and the onion is very soft.
3. Lay the cod in a single layer on the onion, sprinkle with the grated Grana Padano and pepper and pour in the milk to cover.
4. Cover and cook over the lowest heat for 1 hour without stirring, just shaking the pan now and then so it doesn't stick, until the cod is very tender and the sauce is creamy. No salt is needed.
5. In the last 15 minutes bring the water for the polenta to the boil with a pinch of salt, pour in the instant polenta in a stream while whisking and cook over low heat for 8–10 minutes, until thick and pulling away from the sides.
6. Serve the cod with its sauce on the polenta and finish with chopped parsley.