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Oven-Roasted Tomato and Polenta Croquette topped with Bacalao
Serves 6
Roasted Tomatoes
6 Roma Tomatoes, peeled and cut in half (alternately, reconstituted Sun-Dried Tomatoes may be used)
Olive Oil as needed
Salt and Pepper
Polenta
1/3 cup Cornmeal
1 cup + 4 tbsp Water
3 tbsp Butter, unsalted
1/3 cup Parmigiano-Reggiano cheese
Croquettes
Oven Dried Tomatoes
Prepared Polenta
Flour
1 Egg, beaten
1 cup Breadcrumbs
Bacalao
1/4 lb Salted Cod (Bacalao)
Drizzle the tomato halves with olive oil and season with salt and pepper; place cut side down on a sheet pan. Slow roast in a 150°F oven until dry, about 4 hours. Remove from oven and cool down until ready to use.
Bring water to a boil in a saucepan and slowly whisk in cornmeal in steady stream. Add salt and pepper and continue to stir over low heat for 20 minutes until creamy. Whisk in butter and cheese, then pour into a shallow pan, so that polenta forms a thin, even layer. Reserve until ready to use.
Cut out 1” x 1” squares of polenta. Sandwich a polenta piece between two dried tomato halves. Bread the croquettes by dredging in flour, then in egg and lastly in breadcrumbs. Deep fry in hot oil until crispy and golden, then cut in half to serve.
Soak cod fillets in water overnight. Drain, place in a saucepan, cover with water and simmer until tender. Remove from heat and flake the fillets.
Top each half croquette with cod flake and drizzle with extra virgin olive oil.
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