Creamy Polenta with Cod

Ingredients

In this adaptation of the original Italian dish, we incorporate New American flavors and techniques to enhance the overall taste and presentation. The original recipe typically uses olive oil, garlic, and tomatoes, while our version incorporates butter, fresh herbs, and lemon zest to add a unique twist. Additionally, the cod is cooked separately and served on top of the creamy polenta, allowing the flavors of both components to shine individually. We alse have the original recipe for Polenta con il merluzzo, so you can check it out.

• 1 cup (240ml) cornmeal 1 cup (240ml) cornmeal
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• 4 cod fillets (about 6 ounces each) 4 cod fillets (about 6 ounces each)
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 tablespoons (28g) fresh parsley, chopped 2 tablespoons (28g) fresh parsley, chopped
• 1 tablespoon (15ml) lemon zest 1 tablespoon (15ml) lemon zest

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 32g, 16g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, bring the broth and milk to a boil over medium heat.
2. 2.
   Slowly whisk in the cornmeal, stirring constantly to prevent lumps from forming.
3. 3.
   Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the polenta thickens and becomes creamy.
4. 4.
   Stir in the butter and heavy cream until well combined. Season with salt and pepper to taste.
5. 5.
   In a separate skillet, heat the olive oil over medium-high heat.
6. 6.
   Season the cod fillets with salt and pepper, then add them to the skillet.
7. 7.
   Cook the cod for 3-4 minutes per side, or until it flakes easily with a fork.
8. 8.
   Remove the cod from the skillet and set aside.
9. 9.
   To serve, divide the creamy polenta among plates and top each portion with a cod fillet.
10. 10.
    Garnish with fresh parsley and lemon zest.

Treat your ingredients with care...

• Cornmeal — Use fine or medium-grind cornmeal for a smoother texture in the polenta.
• Cod fillets — Ensure the cod fillets are fresh and free from any fishy odor. Pat them dry before seasoning and cooking to achieve a crispy exterior.

Tips & Tricks

• For added flavor, you can infuse the milk and broth mixture with herbs such as thyme or rosemary before adding the cornmeal.
• If you prefer a thinner consistency for the polenta, you can adjust the amount of liquid accordingly.
• Experiment with different herbs and spices to customize the flavor profile of the dish.

Serving advice

Serve the Creamy Polenta with Cod as a main course, accompanied by a side salad or roasted vegetables. The dish pairs well with a glass of crisp white wine.

Presentation advice

To enhance the presentation, drizzle a small amount of olive oil over the cod fillets and sprinkle some additional fresh parsley and lemon zest on top. Serve on a white plate to showcase the vibrant colors of the dish.