-
1
In a 12 to 14-inch saute pan, heat 2 tablespoons over medium-high heat until hot, but not smoking.
-
2
Add the onion and anchovies and cook until the anchovies are breaking up, about 5 minutes.
-
3
Add 1 thinly sliced garlic and continue cooking until the anchovies have dissolved completely, about more 5 minutes.
-
4
Meanwhile, remove the skin from the reconstituted codfish, and slice the flesh in half lengthwise.
-
5
Cut both pieces of fish cross-sectionally into 1-inch pieces.
-
6
Place the flour and 2 tablespoons of Parmigiano into separate shallow bowls.
-
7
Dredge a piece of fish in the flour, then the cheese and set aside.
-
8
Repeat with the remaining pieces of fish.
-
9
In a large skillet, heat 2 tablespoons extra-virgin olive oil.
-
10
Add the fish pieces and the remaining 10 thinly sliced garlic cloves.
-
11
Cook the fish until golden, then flip.
-
12
Add the onion anchovy mixture and the milk and bring to a boil.
-
13
Flake the fish with a fork to see if it is cooked.
-
14
Add 1/2 cup grated cheese and a drizzle of extra-virgin olive oil.
-
15
Divide the hot polenta evenly among 4 warmed bowls.
-
16
Spoon the hot codfish and sauce over the polenta and serve immediately.
-
17
In a 3-quart saucepan, heat water and salt until boiling.
-
18
Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken.
-
19
Switch to a wooden spoon, pull off heat and continue to stir until thick as paste.
