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Ingredients:
Toasted slices of polenta
800 g pre-soaked baccalà
200 ml extra virgin olive oil
200 ml milk
1 bundle of parsley
1 clove of garlic
Salt and pepper to season

Procedure:
Cut the polenta into slices. Toast them and leave them cool.
For the baccalà: Soak the stockfish for 24 hours, changing the water at least twice. Cut the fish into pieces. Place the pieces of baccalà in a casserole dish, covering it with cold water and with 200 ml of milk. Season with a little salt and bring to the boil. Cook the baccalà for around 20/30 minutes, until it is well-cooked and tender. Drain and rinse the baccalà, removing any bones and skin remaining. Cut it into small pieces and put it into a dish. With a wooden spoon, whip up the baccalà, adding the olive oil, little by little. A compact and homogenous sauce should be the result, with a good shine and one or two pieces of fish still visible. Season with salt and pepper and add some chopped parsley and garlic.
Serve the creamed baccalà on the toasted polenta slices.