Homemade Creamed Cod on Polenta Croutons

Today polenta has found new life in the kitchen: from a humble peasant dish, it has become the protagonist of both rustic and refined creations, also reinterpreted by the great starred chefs. This simple ingredient is enhanced through local recipes, bringing to the table authentic flavors that tell the traditions of each region of Italy. Tasty polenta croutons with creamed cod, a very simple appetizer idea, perfect not only for the holidays but also for many other occasions. Once cooked and creamed, the cod is served on simple croutons of grilled polenta (or browned in the oven if you prefer). If you love cod, try this appetizing recipe too!

Ingredients

800 grams of dried stock fish

extra virgin olive oil to taste

salt

1 clove of garlic

2 liters of water

500 grams of polenta flour

butter to taste

Preparation

Let's start by soaking the stock fish in a large bowl for 3 days, changing the water at least a couple of times a day. After the necessary time, boil the fish for about 20 minutes, drain it and let it cool. Carefully, remove the bones and transfer the stock fish to a bowl with a pinch of salt, the finely chopped garlic clove and plenty of extra virgin olive oil. Stir with a wooden spoon, adding the oil slowly until you get a soft and creamy consistency. Let's prepare the polenta: bring 2 liters of water to a boil, add a pinch of salt and a tablespoon of extra virgin olive oil, then pour in the corn flour. Stir constantly and cook for about 40 minutes, until smooth and thick polenta. Once cooked, spread the polenta on a cutting board and let it cool. Then cut it into slices and grill it on a hot plate or brown it in a pan with a knob of butter, according to your taste. Our Homemade Creamed Cod on Polenta Crostoni,  is ready to be served and enjoyed!