Bakalar na Crveno with Polenta
85% autentično · Croatian
A hearty variation where the classic 'bakalar na crveno' is served alongside creamy polenta, absorbing the rich tomato sauce. This regional adaptation offers a more substantial meal.
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Sastojci
- Dried salted cod (bakalar)500g
- Olive oil100ml
- Onions3 large
- Garlic4 cloves
- Tomatoes (canned crushed or passata)800g
- White wine150ml
- Parsley1 bunch
- Saltto taste
- Black pepperto taste
- Wateras needed
- Cornmeal (polenta)200g
- Milk500ml
- Butter50g
- Parmesan cheese (optional)50g
Koraci
- 1
Prepare the Bakalar na Crveno sauce as described in the Classic recipe (Steps 1-7).
- 2
While the cod simmers, prepare the polenta. Bring milk and 250ml water to a boil in a saucepan.
- 3
Gradually whisk in the cornmeal to prevent lumps. Reduce heat to low and cook, stirring frequently, for 20-30 minutes, or until thick and creamy.
- 4
Stir in butter and optional grated Parmesan cheese. Season with salt and pepper.
- 5
To serve, spoon a generous portion of creamy polenta into shallow bowls or plates. Top with the Bakalar na Crveno, ensuring plenty of sauce.
- 6
Garnish with fresh parsley and a final grind of black pepper.
