Slow-cooked baccalà with polenta
This dish is traditionally eaten on Good Friday.
• Salted codfish
• Oil
• Butter
• Milk
• Tomato passata
• Polenta
1. Soak the fish 3-4 hours prior to cooking.
2. Clean the fish.
3. Combine all the ingredients and cook in a large saucepan for 2.5-3 hours.