Baccalà con Polenta

Instead of buying salt cod you could salt your own fish. Place 1 kg of skinless ling fillets in a baking dish, cover with a combination of 800 g fine salt and 60 g caster sugar and cover with plastic film, then refrigerate for 48 hours. Wash the salt and sugar mixture off the fish and soak the fish in cold water for 48 hours, changing the water every six hours or so. The milk-poached fish is traditionally prepared the day before, then reheated over low heat and served with freshly cooked po