Livorno-style salt cod with polenta

Ingredients

For 1 serving

• Salt cod80 g
• Canned peeled tomatoes200 g
• Garlic1 clove
• Polenta (cornmeal)50 g
• Parsleyto taste
• Extra virgin olive oil12 g
• Chili pepperto taste
• Saltto taste

Contains: fish,

Method

1. Use salt cod that has already been soaked and desalted: rinse it, pat dry, remove the bones and cut into roughly 4 cm pieces.
2. Peel and crush the garlic. In a frying pan heat the oil over medium heat with the garlic and chilli for 1–2 minutes, until the garlic is golden.
3. Add the peeled tomatoes crushed with a fork and cook over medium-low heat for 10 minutes, until the sauce thickens; taste and salt only if needed, as the cod is already salty.
4. Add the cod skin side up, cover and simmer gently for 15 minutes, until it breaks into large flakes.
5. Meanwhile 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, stirring, until thick and pulling away from the sides.
6. Spoon the polenta onto the plate, top with the cod and its sauce and finish with chopped parsley.