Creamed cod with cream on a polenta basket

Basket of corn:

1. Bring the water to a boil, salt lightly and cook the corn flour for 10-12 minutes, taking care not to create lumps.
2. Spread the polenta thus obtained on parchment paper with the help of a spatula, so as to make 4 very thin squares (about 1 mm thick) and allow to cool well. Place the squares of polenta on overturned bowls previously greased on the outside.
3. Leave to dry in the microwave at maximum power for about a couple of minutes (the time depends on the thickness of the polenta and the power of the microwave).
4. Allow to cool in an environment as dry as possible.

Creamed cod:

1. Clean the onion and slice it thinly. Stew in extra virgin olive oil with anchovies and garlic. Keep half of this sauce aside.
2. Flour the cod and brown in a saucepan with half the onion.
3. Spread the remaining onion, parsley, pepper, Gran Cucina and cheese over the surface. Distribute everything well, season with salt, cover with a lid and cook for about 3 hours over very low heat (or in the oven at 150-160 ° C).
4. When cooked, drain the excess liquids and place in a blender with the marjoram and a couple of tablespoons of Gran Cucina, then blend until well emulsified.
5. Place the cod in the polenta basket, pour the sauce and finish with the toasted polenta cubes.