'12 clean and chopped codfish'
'2 tablespoons of butter''
'40 grams of non-defumado pork rind, finely chopped''
'12 sprigs of fresh thyme''
'2 cups of dry white wine''
'4 tablespoons of heavy cream''
'Salt to taste''
Polenta
'240 grams of high-quality cornmeal''
'1 liter of water''
'1 tablespoon of salt''
'12 clean and chopped codfish'
'2 tablespoons of butter''
'40 grams of non-defumado pork rind, finely chopped''
'12 sprigs of fresh thyme''
'2 cups of dry white wine''
'4 tablespoons of heavy cream''
'Salt to taste''
Polenta
'240 grams of high-quality cornmeal''
'1 liter of water''
'1 tablespoon of salt''
'1
Season the cod with salt, butter, pork rind, and thyme.'
'2
Place some of the pork rind in a baking dish.'
'3
Arrange the cod on top of the pork rind.'
'4
Sprinkle the remaining pork rind, thyme, butter, and white wine over the cod.'
'5
Bake the dish in the oven for 20 minutes or until golden brown.'
'6
When almost ready, spread heavy cream over the cod.'
Polenta
'1
Bring water to a boil with salt.'
'2
Add cornmeal in handfuls and let it fall slowly into the boiling water.'
'3
Stir constantly until the polenta forms lumps on the surface.'
'4
If too thick, add more hot water.'
