Polenta with bakala in tomato sauce
Ingredients for 4 people
1 kg cod
500 g polenta
2 cloves of garlic
400 g diced tomatoes
extra virgin olive oil
salt and pepper to taste
5 dl white wine
Heat the olive oil in a frying pan over medium heat, add the chopped onion and garlic, and fry until golden and fragrant. Add the cod pieces and fry briefly. Add the diced tomatoes to the pan, season with salt and pepper, add some white wine and simmer the sauce for about 10-15 minutes to allow the flavours to combine.
Bring salted water to a boil and add the polenta, stirring constantly to prevent lumps. Pour the cooked mixture into a bowl. Once cooled, cut into centimeter-thick slices, and fry them in olive oil.
Serve the fried polenta topped with the cod in tomato sauce.