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Polenta for Venetian Codfish

  • Servings: 6
Polenta for Venetian Codfish


  • 4 cups water
  • 3/4 teaspoon coarse salt
  • 2 tablespoons olive oil
  • 1 cup coarse-grain cornmeal


  1. In a heavy-bottomed medium saucepan, bring water to a boil. Add salt and oil. Add cornmeal in a slow, steady stream, whisking constantly; the water should stay at a moderate boil. When all of the cornmeal has been added, cook, stirring often with a wooden spoon, for 40 minutes. The polenta should thicken and pull away from the sides of the pan as you stir. Transfer to an 8-inch square baking pan. Let cool completely. Slice into long rectangles or triangles, and grill or saute.


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