Bacalhau with Polenta

Name: Bacalhau with Polenta
Yield: 8
Ingredients: 12 cups of water or chicken broth; 2 cups of cooked polenta; 1 cup of white wine; 3 tablespoons of olive oil; 1 pound of codfish; 12 black olives, pitted; 3 cloves of garlic, minced; 1 medium onion, finely chopped; 1 can of tomato paste, peeled and minced; Salt, black pepper, and thyme to taste; To garnish; Fresh thyme leaves to taste

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

Ingredients

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

Directions

1
1
2
Rinse the codfish (see page 34)
3
Break it down into flakes, removing skin and bones. Reserve
4
2
5
In a saucepan, heat the olive oil and onion
6
Cook over low heat for 5 minutes
7
Add garlic and tomato paste
8
Increase heat and cook for another 5 minutes
9
Then add the white wine and let it simmer slightly
10
Add the codfish, black pepper, and thyme
11
Cook for 15 minutes and add the olives
12
Season with salt to taste and turn off the heat. Reserve
13
3
14
Bring the water (or broth) to a boil in a saucepan and gradually pour in the polenta, stirring constantly with a wooden spoon for 30 minutes or until it starts to release from the bottom
15
Pour the hot polenta into a deep dish and top with the reserved codfish
16
Garnish with thyme.