Polenta con Ragu di Baccala Polenta with Salt Cod

Ingredients

• 1 baccala or staccafisso, boned and skin removed
• 4 tablespoons extra-virgin olive oil
• 1/2 medium red onion, chopped into 1/4-inch dice
• 3 cloves garlic, thinly sliced
• 1 cup dry white wine
• 2 cups basic tomato sauce, recipe follows
• 2 tablespoons fennel seeds
• 2 tablespoons hot chili flakes
• 2 cups polenta, quick cook-style
• 1/4 cup extra virgin olive oil
• 1 Spanish onion, chopped in 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt, to taste
• 4 heads fennel cut in to batons, reserve fronds
• 1/4 cup extra virgin olive oil
• 1 lemon, zested and juiced
• Salt and freshly ground pepper

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