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Polenta Roll filled with Baccalà Delicato, Dried Tomatoes and Capers
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Serves 4: 300 ml water, maize meal for polenta, 250 g Baccalà Delicato, 70 g dried tomatoes in oil, 40 g small capers, salt pepper. For the sauce: 50 g Baccalà Delicato, 60 g milk.

Bring the water to the boil, add a pinch of salt. Gradually whisk in the maize meal, enough to make a stiff polenta. Cook the polenta for 30 minutes. Dampen the worktop with a clean, damp cloth and stretch a layer of clingfilm over it. Pour the polenta over the clingfilm and use a spatula to level it to ½cm thick. Leave until it is lukewarm. Meanwhile, drain the capers. Drain the tomatoes in oil and slice them. Using your hands, crumble the Delicate Stockfish over the polenta. Scatter the tomato strips and capers over the fish. When the polenta is cold, roll it up using the clingfilm to help you. Tighten the clingfilm around the polenta roll, seal the ends and leave the roll to set in the fridge for an hour. Take the roll out of the fridge after an hour and cut it into 1.5cm-thick slices. Arrange the slices in a buttered baking dish and brown in the oven at 160°C for 12-15 minutes. In the meantime, prepare the sauce. Bring the milk to boil in a saucepan with the 50g of delicate salt cod. Adjust the seasoning then whiz into a cream using a stick (hand-held) blender. Pour a thin pool of salt cod sauce over the centre of each plate. Place two slices of polenta roll on the sauce. Dust with chopped parsley and serve.

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