Baccala' alla Livornese

Soak the salted cod in cold water for 2 days, changing the water several times. Dry thoroughly with a towel.
Dust the cod with flour and pan-fry in hot canola oil until golden. Set aside.
In a separate pan, heat 1 tbsp olive oil and sauté the garlic until golden. Add chopped parsley and white wine; reduce slightly.
Crush the peeled tomatoes by hand and add to the pan. Simmer gently, seasoning with salt, black pepper, and a pinch of red pepper flakes.
Place the fried cod into the sauce and simmer gently until fully cooked through.
Meanwhile, bring 2.5 cups of salted water and 1 tbsp olive oil to a boil. Whisk in the cornmeal and cook, stirring constantly, for about 40 minutes until creamy.
Serve the cod over a generous spoonful of hot soft polenta.