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Preheat the oven to 375 degrees F. Lightly oil 2 (10-inch) cake pans. Make the polenta according to the package directions, and while still hot, pour into cake pans to fill halfway with polenta and allow to cool (about 15 minutes). Divide baccala over the polenta among 2 pans and place in the oven to bake for 45 minutes. Remove, allow to rest for 10 minutes, cut into wedges like a cake and serve with steamed fennel dressed- like a salad.