Venetian Codfish

INGREDIENTS

• 8 to 10 ounces dried cod
• 2 cups milk
• 1/2 small onion, halved
• 1 celery stalk, halved
• 1 garlic clove, crushed
• Coarse salt and freshly ground pepper
• 1/2 to 3/4 cup extra-virgin olive oil, plus more for drizzling
• 2 tablespoons finely chopped flat-leaf parsley
• 1/2 head radicchio di Chioggia, cut into thin ribbons
• Balsamic vinegar, for drizzling
• 1/2 head Boston lettuce, cut into thin ribbons
• 12 slices Polenta for Venetian Codfish, grilled or sauteed