Recipe courtesy of Sara Moulton
4 servings



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.


Polenta Squares with Mushroom Ragu

Recipe courtesy of Giada De Laurentiis

Basic Polenta

Recipe courtesy of Giada De Laurentiis

Penne with Meaty Ragu

Recipe courtesy of Nancy Fuller

Pappardelle with Wild Boar Ragu

Recipe courtesy of Anne Burrell

Grilled Chickpea Polenta Cakes with Chive Oil and Lemon

Recipe courtesy of Bobby Flay

Short Rib Ragu with Pappardelle and Pecorino Romano

Recipe courtesy of Bobby Flay

Arancini di Riso

Recipe courtesy of Giada De Laurentiis

Cheesy Polenta

Recipe courtesy of Curtis Aikens

Turkey Ragu with Polenta

Recipe courtesy of Rachael Ray

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking