Polenta con Ragu di Baccala (Polenta with Salt Cod)

Food Network
Polenta con Ragu di Baccala (Polenta with Salt Cod)
21
510
4

Ingredients

  • 1 baccala (or staccafisso, boned and skin removed)
  • 4 tablespoons extra-virgin olive oil
  • 1/2 red onion (medium, chopped into 1/4-inch dice)
  • 3 cloves garlic (thinly sliced)
  • 1 cup dry white wine
  • 2 cups tomato sauce (basic, recipe follows)
  • 2 tablespoons fennel seeds
  • 2 tablespoons chili flakes
  • 2 cups polenta (quick cook-style)
  • 1/4 cup extra-virgin olive oil
  • 1 spanish onion (chopped in 1/4-inch dice)
  • 4 garlic cloves (peeled and thinly sliced)
  • 3 tablespoons fresh thyme leaves (chopped, or 1 tablespoon dried)
  • 1/2 medium carrot (finely shredded)
  • 56 ounces tomatoes (peeled whole, crushed by hand and juices reserved)
  • salt (to taste)
  • 4 heads fennel (cut in to batons, reserve fronds)
  • 1/4 cup extra-virgin olive oil
  • 1 lemon (zested and juiced)
  • salt
  • freshly ground pepper
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NutritionView more

510Calories
Sodium35%DV840mg
Fat49%DV32g
Protein16%DV8g
Carbs17%DV51g
Fiber56%DV14g

PER SERVING *

Calories510Calories from Fat290
% DAILY VALUE*
Total Fat32g49%
Saturated Fat5g25%
Trans Fat
Cholesterol<5mg1%
Sodium840mg35%
Potassium1890mg54%
Protein8g16%
Calories from Fat290
% DAILY VALUE*
Total Carbohydrate51g17%
Dietary Fiber14g56%
Sugars18g36%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.