Polenta with stewed salt cod and olives

Ingredients

For 1 serving

• Corn flour55 g
• Salt cod80 g
• Canned peeled tomatoes150 g
• Onion40 g
• Black olives6
• Capers5 g
• Extra virgin olive oil10 g
• Parsley5 g
• Saltto taste

Contains: fish,

In season: October – March

Method

1. In a heavy-based pan, bring water weighing about four times the cornmeal to the boil, add salt and pour in the cornmeal in a stream, whisking. Cook for 40 minutes over low heat, stirring often, until the polenta is thick and comes away from the sides.
2. Meanwhile use salt cod that has already been soaked and desalted: rinse and dry it, remove the skin and bones and cut it into pieces of about 4 cm. Thinly slice the onion and break up the peeled tomatoes.
3. Heat the olive oil in a pan over medium heat and fry the onion for 4–5 minutes, until translucent. Add the tomatoes, black olives and capers and cook for 10 minutes, until the sauce thickens.
4. Lay the cod in the sauce, cover and cook for 15 minutes over low heat, shaking the pan rather than stirring, until the fish separates into flakes. Taste before salting: the cod and capers are already salty.
5. Serve the polenta with the cod and its sauce, finished with chopped parsley.