Tomato Braised Baccalà with Olives and Polenta

Ingredients

• 1 pound baccalà (dried salted cod)
• 6 cups water
• 1 tablespoon kosher salt, divided
• 1 1/2 cups uncooked polenta
• 1/2 cup mascarpone cheese
• 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
• 2 cups thinly sliced yellow onion
• 2 tablespoons sliced garlic
• 1/2 teaspoon crushed red pepper
• 1 cup dry white wine
• 1 (28-ounce) can San Marzano tomatoes, undrained, crushed by hand
• 2/3 cup pitted whole Gaeta or kalamata olives
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 2 fresh bay leaves
• 2 tablespoons chopped fresh flat-leaf parsley
• Lemon wedges, for serving

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