*  Exported from  MasterCook II  *

                        POLENTA COL RAGU DI BACALA

Recipe By     : COOKING LIVE SHOW #CL8780
Serving Size  : 0    Preparation Time :0:00
Categories    : New Text Import                  Cooking Live

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Bacala or Staccotisso
                        (fish, bones and skinless)
   4      tablespoons   virgin olive oil
     1/2  medium        red onion, chopped into 1/4-inch dice
   3      cloves        garlic, thinly sliced
   1      cup           dry white wine
   2      cups          basic tomato sauce
   2      tablespoons   
   2      tablespoons   
   2      cups          polenta, quick cooking (instant)


Soak bacala for 3 days in cold water, changing water daily. Cut into 
1-inch
cubes. In a 4 quart sauce pan, heat olive oil until smoking. Add 
onion and
garlic and cook over medium high heat until softened and light golden
brown, about 8 to 10 minutes. Add bacala and stir until well mixed 
with
onions. Add wine, tomato sauce, fennel seeds and hot chilies and 
bring to a
boil. Lower heat and simmer 1 hour or until reduced by one third.

Preheat oven to 375 degrees F. Lightly oil 2 10-inch cake pans. Make
polenta according to package instructions and, while still hot, pour 
into
cake pans to fill halfway with polenta and allow to cool (about 15
minutes). Divide bacala over polenta among two pans and place in oven 
to
bake 45 minutes. Remove, allow to rest 10 minutes, cut into wedges 
like a
cake and serve with steamed fennel dressed like a salad.

Yield: 4 serving

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