For the baccalà:

• 1 fillet salted cod
• 1 cup whole milk
• 3 cloves garlic
• 6 potatoes, peeled, diced and boiled until tender
• Extra-virgin olive oil
• Salt and freshly ground pepper

For the polenta:

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 1 large clove garlic, finely chopped
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 cup dry white wine
• 3 cups chicken stock
• 2 cups whole-grain yellow cornmeal
• Extra liquid (stock or cream) to taste
• ½ to 1 cup Parmigiano-Reggiano or Grana

For the Moscato sauce:

• 3 ounces Moscato
• 1 tablespoon unsalted butter
• Fresh truffles (optional)

Make the baccalà: Soak salted cod in water for 24 hours. Change water, and soak for another 24 hours. (Change water more often if possible.) Discard water. Heat fish and three cloves of garlic in 1 cup milk for about 10 minutes in a skillet.

Put salted cod, milk and potatoes in the bowl of a food processor. Drizzle in olive oil until it achieves a mashed potato type consistency. Add salt and freshly ground pepper to taste. Make the polenta: Place deep, heavy-bottomed pot over medium heat. Add olive oil. When oil is hot, add onions and garlic, and cook slowly until translucent. Add salt and pepper. Add wine and stock. Bring to a slow boil. Gradually add cornmeal to hot liquid, whisking constantly at first, then as the mixture thickens, stirring with a large wooden spoon. Reduce heat to low so that it is no longer bubbling. Stir for about 20 to 30 minutes until thickened. Add more liquid if necessary, either stock or cream. When finished, stir in cheese. Mixture should be creamy but not loose. Preheat the oven to 400°. Spread polenta on a baking sheet until it’s 1/2-inch-thick. Using a round cookie cutter, cut out 6 rounds (reserve the rest of the polenta for another use). Cook rounds on another baking sheet for about 10 minutes, just until the outside of the polenta is crispy; set aside.

Make the sauce: Bring Moscato to a boil in a skillet. Stir in butter until it emulsifies. To assemble: Arrange 1 polenta round on the plate. Cover with a layer of baccalà. Repeat with two more layers of polenta and baccalà. Pour Moscato sauce of the top, and garnish with shaved truffles. Serves 2

This recipe originally appeared on La Cucina Italian Magazine – here is the link: http://lacucinaitalianamagazine.com/recipe/baccala_mantecato_on_polenta