Creamed cod with grilled polenta croutons and grapes in balsamic vinegar

350gr stockfish;

1 Ecodose of milk;

3 Ecodoses of vegetable stock;

1/2 Ecodose of cream;

150gr potatoes;

2 cloves of garlic;

salt and pepper to taste;

200gr olive oil;

60gr Regina grapes

250gr coarse cornmeal;

80gr balsamic vinegar;

10gr sugar

Soak the stockfish for at least twenty-four hours, changing the water often. Prepare the polenta with the cornmeal and 1L water. When it is ready, spread the polenta in a container and let it cool. In the meantime, put the fish cut into small chunks in the cold pressure cooker, add the stock, the milk, the potatoes cut into 1cm cubes and the garlic in thin slices. Cook for 20 minutes after the first hiss. Open and discard the stock. Put the warm fish in an electric mixer and start whipping it, adding the oil in a drizzle and lastly the boiled cream. The final result must be a white cream. Add salt and pepper to taste. Separately, caramelise the sugar, add the peeled grapes and moisten with balsamic vinegar. Let the vinegar thicken slightly. Cut the polenta into croutons and grill it. Assemble the dish with the creamed cod, garnish with the polenta and grapes.

Recipe of Emanuele Gnemmi