Venetian Baccalà Mantecato on Grilled Polenta Crostini

⏱ 60 min · Serves 6

Silky whipped salt cod, creamy with good olive oil and a whisper of garlic, piled onto crisp-edged polenta squares. It's the classic Venetian cicchetto — save the soaking time and it comes together in under an hour.

Per serving: 510 kcal · 29.0g protein · 34.0g carbs · 29.0g fat

Ingredients

• 500g salt cod (baccalà), soaked in cold water for 36-48 hours, water changed 4-5 times
• 500ml whole milk
• 2 bay leaves
• 1 garlic clove, peeled and lightly crushed
• 150ml mild extra virgin olive oil, plus extra for brushing
• 1 tbsp lemon juice
• Black pepper, freshly ground
• Salt, only if needed
• 1 tbsp flat-leaf parsley, finely chopped
• For the polenta crostini:
• 1 litre water
• 250g coarse polenta (not instant)
• 1 tsp fine salt
• 20g butter

Method

1. Make the polenta first: bring the water to a boil with the salt, rain in the polenta whisking constantly, then cook on the lowest heat 35-40 minutes, stirring often, until thick and pulling from the pan. Beat in the butter.
2. Spread the polenta 1.5cm thick on an oiled tray, smooth the top and chill until firm (at least 1 hour, or overnight).
3. Drain the soaked cod, pat dry and check for bones and skin. Put it in a pan with the milk, bay leaves and garlic, adding water to just cover if needed.
4. Bring barely to a simmer and poach gently for 12-15 minutes until the fish flakes. Lift out and reserve 150ml of the poaching liquid; discard the bay.
5. Flake the warm cod into a bowl (or the bowl of a stand mixer). Beat with a wooden spoon or paddle while trickling in the olive oil in a thin stream, alternating with splashes of the warm poaching milk, until you have a soft, glossy, mousse-like cream — 8-10 minutes.
6. Season with lemon juice, plenty of black pepper and salt only if it needs it. Keep at room temperature.
7. Cut the set polenta into 24 squares or fingers. Brush with olive oil and griddle, grill or pan-fry over high heat 2-3 minutes a side until crisp and lightly charred.
8. Spoon or pipe the baccalà mantecato generously onto the warm crostini, scatter with parsley and a final drizzle of olive oil. Serve straight away with a cold glass of Soave.