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1
Soak the baccala for 3 days in cool water, changing water daily.
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2
Cut into 1-inch cubes.
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3
In a 4-quart saucepan, heat the olive oil until smoking.
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4
Add the onion and garlic and cook over medium-high heat until softened and light golden brown, about 8 to 10 minutes.
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5
Add the baccala and stir until well mixed with the onions.
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6
Add the wine, tomato sauce, fennel seeds and hot chilis and bring to a boil.
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7
Lower the heat and simmer 1 hour or until reduced by 1/3.
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8
Preheat the oven to 375 degrees F. Lightly oil 2 (10-inch) cake pans.
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9
Make the polenta according to the package directions, and while still hot, pour into cake pans to fill halfway with polenta and allow to cool (about 15 minutes).
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10
Divide baccala over the polenta among 2 pans and place in the oven to bake for 45 minutes.
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11
Remove, allow to rest for 10 minutes, cut into wedges like a cake and serve with steamed fennel dressed- like a salad.
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12
In a 3-quart saucepan, heat the olive oil over medium heat.
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13
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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14
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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15
Add the tomatoes and juice and bring to a boil, stirring often.
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16
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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17
Season with salt and serve.
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18
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
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19
Steam fennel 25 to 30 minutes until fennel is tender yet firm.
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20
Allow the fennel to chill completely then toss with olive oil, lemon juice, lemon zest and roughly chopped fennel fronds.
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21
Season with salt and freshly ground black pepper, to taste.
