*  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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