This recipe is from the Le Marche region of Italy
1 lb. center cut dried salt cod cut into 1 inch pieces
5 Tbls olive oil
3 cloves garlic, minced
1 onion, sliced thinly
2 stalks celery, diced
2 carrots, peeled and diced
1/2 tsp red pepper flakes
1/2 cup white wine
2 cups plum tomatoes, coarsely chopped
1/2 lb. Swiss chard, stems cut and discarded and the leaves washed well and coarsely chopped
For the polenta
8 cups water
1 1/3 cups yellow corn meal
3 Tbls unsalted butter
PROCEDURE
Soak the salt cod in cold water for at least 8 hours, changing the water several times during the time.
Rinse and drain well.
In a skillet, heat 4 Tbls oil at moderately hot heat.
Turn heat down a little and saute the garlic for approx a minute, then add the onion, celery, carrots and red pepper flakes.
Saute another 5 minutes or until the veggies ar soft.
Add the wine and cook until it's nearly evaporated.
Stir in the tomatoes and simmer for 15 minutes.
Stir in the cod and simmer another ten minutes, then cover and keep warm.
In a separate skillet, heat the remaining Tbl of oil and saute the chard for about 3 minutes or until crisp-tender.
Remove the chard to paper towels and let drain, then squeeze dry.
Heat 4 cups of water, salted and bring to a boil.
Mix the corn meal in the remaining 4 cups of water and whisk it into the boiling water.
Cook for 30 minutes and add the 3 Tbls of butter and stir in well.
Stir the chard in to the salt cod, vegetable mix and heat it to your liking.
Spoon the polenta onto plates and top with the salt cod, chard stew.
