Baccalà and baccalao are the same thing: baccalà in italian, baccalao in portuguese
You wash baccalà in some milk, to leave off the most of salty taste, passi in egg and flour, and fry it.
But there is another thing I don't understand: you all are speaking about "corn" flour. Corn and mais are the same thing? I've halways used a "mais" flour for polenta, the yellow flour. And it has never been a matter of five minutes, but more often of a couple of hours.
Efffectively, you have to clkear if you are speaking of polenta as it's made in North Italy (where is originally coming from), yellow, hard, nearly solid, and in South Italy, made with white flour, nearly liquid. For us, this is not polenta, it's sometithing strange
The yellow one is made in a huge pan, very big, ten or more liters, adding to a lot of water the flour very very slowly, mixing conitinuosly. And going on to mix all tthe time, till polenta is really hard. At the end, you pour the entire pan on a white cotton sheet, adjust up the angles till the shape is perfectly round, and polenta is ready: it stays up by itself, a little circular hill 10-12 cm high, 30-35 large.
The Valtellina type is made with an integral corn flour, like pizzoccheri
To eat with everything has sauces, with gorgonzola (fantastic) with wild games, with cheeses mixed inside.....