HOW TO MAKE IT
For the polenta, peel and finely chop the garlic. Bring the water, 1 tsp salt and garlic to the boil in the Ballarini Murano pan. Stir in the polenta and cook over a low heat for approx. 15 minutes, stirring repeatedly so that it does not burn. Stir in the Parmesan and season with salt and pepper. Brush a baking tray with half of the olive oil and spread the polenta on it about 2 cm thick. Cover and leave to cool completely.
Wash the cod, dab dry and cut into rough cubes with a sharp knife. Peel and finely dice the shallot, wash and clean the chilli and finely chop with the seeds. Drain the anchovy fillets. Wash the parsley, shake dry and chop.
Heat 2 tbsp olive oil in the Ballarini Murano pan. Sauté the shallot and chilli in it. Add the cod and anchovies and fry everything together over a medium heat until colourless. Deglaze with white wine, pour in milk and add the bay leaves. Cook on a low flame for about 5 minutes until there is almost no liquid left. Stir in 2/3 of the chopped parsley, season with salt and pepper and keep warm.
Using a round cookie cutter, cut the polenta into rounds. Heat the remaining olive oil in the Ballarini Murano pan and fry the polenta in batches until golden brown.
Arrange the cod decoratively on the fried polenta and serve sprinkled with the remaining chopped parsley.