Brandade de Morue & Grilled Polenta

Using the brandade recipe from a previous entry, I took it one step further by serving it with a delicious polenta. Worked a fine treat, with rave reviews.

Good quality polenta

Chicken stock (if not your own, buy a freshly-made commercial type)

1. Make polenta using stock; use higher quantity of polenta than usual to get a very thick consistency (avoid minute polenta, use normal, slow-cooking, rougher grain type)
2. Pour into small shallow pan so that you get a 1.0-1.5 inch thick polenta cake. Smear EVOO on top, put in broiler on high, brown top, let cool, then unmold.
3. Slice polenta, put brandade on top, with a grind of pepper, small drizzle of EVOO, maybe a couple snipped chives.