Polenta Con Ragu Di Baccala (Polenta With Salt Cod) Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
539
FAT
70%
CHOL
0%
SOD
34%

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Ingredients for 6 servings

3 cloves garlic, thinly sliced

4 heads fennel cut in to batons, reserve fronds

Salt, to taste

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

2 tablespoons hot chili flakes

1/2 medium carrot, finely shredded

1 lemon, zested and juiced

4 garlic cloves, peeled and thinly sliced

2 cups basic tomato sauce, recipe follows

1 Spanish onion, chopped in 1/4-inch dice

Salt and freshly ground pepper

1 cup dry white wine

1 baccala or staccafisso, boned and skin removed

2 cups polenta, quick cook-style

2 tablespoons fennel seeds

4 tablespoons extra-virgin olive oil

1/2 medium red onion, chopped into 1/4-inch dice

1/4 cup extra virgin olive oil

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