Cornmeal with Cod

Name: Cornmeal with Cod
Yield: 8
Ingredients: 12 cups of water or chicken broth; 2 cups of cooked cornmeal; 1 cup of white wine; 3 tablespoons of olive oil; 1 kilogram of cod; 12 black olives, pitted; 3 cloves of garlic, minced; 1 medium onion, chopped; 1 can of tomato paste, peeled and chopped; Salt, black pepper, and thyme to taste; For garnish; Fresh thyme leaves, to taste

1
12 cups of water or chicken broth
2
2 cups of cooked cornmeal
3
1 cup of white wine
4
3 tablespoons of olive oil
5
1 kilogram of cod
6
12 black olives, pitted
7
3 cloves of garlic, minced
8
1 medium onion, chopped
9
1 can of tomato paste, peeled and chopped
10
Salt, black pepper, and thyme to taste
11
For garnish
12
Fresh thyme leaves, to taste

Ingredients

1
12 cups of water or chicken broth
2
2 cups of cooked cornmeal
3
1 cup of white wine
4
3 tablespoons of olive oil
5
1 kilogram of cod
6
12 black olives, pitted
7
3 cloves of garlic, minced
8
1 medium onion, chopped
9
1 can of tomato paste, peeled and chopped
10
Salt, black pepper, and thyme to taste
11
For garnish
12
Fresh thyme leaves, to taste

Directions

1
Desalt the cod
2
Break it into flakes, removing skin and bones. Reserve
3
In a pot, place the olive oil and onion
4
Cook over low heat for 5 minutes
5
Add the garlic and tomato paste
6
Increase heat and cook for an additional 5 minutes
7
Then add the wine and let it simmer slightly
8
Add the cod, pepper, and thyme
9
Cook for 15 minutes and then add the olives
10
Season with salt to taste, then turn off the heat. Reserve
11
Bring the water (or broth) to a boil in a pot and gradually add the cornmeal, stirring constantly with a wooden spoon for 30 minutes or until it starts to come away from the bottom
12
Pour the hot polenta into a shallow dish and top with the reserved cod
13
Garnish with thyme.