Steps

1. Sauté 1 clove of garlic and 1 onion in a frying pan. Add 4 anchovy fillets and sauté.
   🕒 01:18
2. Carefully clean the small scales from the 800g of cod.
   🕒 01:27
3. Thinly slice the 3 potatoes.
   🕒 01:39
4. Add the sliced potatoes to the pot with the sautéed garlic and onion, then pour in 750ml of milk.
   🕒 02:26
5. Add the cod to the pot. If there isn't enough milk, add more.
   🕒 02:56
6. Bring the pot to a boil and simmer for 15 minutes, or until the cod and potatoes are cooked through and the milk has reduced.
   🕒 06:02
7. In a separate pot, bring 1000cc of water to a boil and add salt (to taste).
   🕒 03:21
8. Gradually add 160g of cornmeal while whisking vigorously.
   🕒 03:29
9. Once it thickens, switch to a wooden spoon, add 4 tbsp of extra virgin olive oil, and cook, stirring constantly to prevent sticking.
   🕒 03:38
10. Reduce the polenta to very low heat and continue to cook, stirring occasionally. (Key Tip! Using a heavy-bottomed pot will help prevent scorching.)
    🕒 05:36
11. Add Parmesan cheese (to taste) to the creamy cod. Taste and adjust seasoning with salt (to taste) and pepper (to taste) if needed.
    🕒 06:34
12. Serve the polenta in a dish, then top with the creamy cod.
    🕒 06:46
13. Garnish with chopped Italian parsley (to taste) and serve. Enjoy!
    🕒 07:17