Venetian Whipped Baccalà on Grilled Polenta Crostini

⏱ 75 min · Serves 6

Silky, garlicky whipped salt cod piled onto crisp-edged polenta squares — the classic Venetian cicchetto, made easily at home. Start soaking the cod two days ahead and the rest comes together in under an hour.

Per serving: 475 kcal · 32.0g protein · 30.0g carbs · 25.0g fat

Ingredients

• 500g dried salt cod (baccalà), thick fillet
• 1 litre whole milk
• 2 bay leaves
• 2 garlic cloves, peeled and lightly crushed
• 150ml extra virgin olive oil
• 2 tbsp flat-leaf parsley, finely chopped
• Juice of 1/2 lemon
• Black pepper, to taste
• Salt, only if needed
• 1 litre water
• 200g coarse polenta (cornmeal)
• 1 tsp salt
• 20g butter
• 2 tbsp olive oil, for grilling

Method

1. Two days ahead: rinse the salt cod well, then soak in a large bowl of cold water in the fridge for 36-48 hours, changing the water 4-5 times. Drain.
2. Make the polenta first: bring 1 litre water to the boil with 1 tsp salt, rain in the polenta while whisking, then cook on low, stirring often, for 35-40 minutes until thick and coming away from the pan. Beat in the butter.
3. Spread the polenta 1.5cm thick on an oiled tray, smooth the top and chill for at least 45 minutes until firm.
4. Put the drained cod in a wide pan with the milk, bay leaves and 1 garlic clove. Bring barely to a simmer and poach very gently for 15-20 minutes until it flakes. Lift out and reserve 200ml of the poaching milk.
5. While still warm, remove all skin and bones and flake the flesh into a bowl (or the bowl of a stand mixer with the paddle).
6. Beat the cod, adding the olive oil in a slow thin stream, alternating with splashes of warm poaching milk, until you have a pale, fluffy, spoonable cream — about 8 minutes. Grate in the second garlic clove.
7. Season with lemon juice, plenty of black pepper, the parsley and salt only if it needs it. Keep at room temperature.
8. Cut the set polenta into 24 squares or fingers. Brush with olive oil and griddle or pan-fry over high heat 2-3 minutes per side until crisp and golden.
9. Spoon or pipe the baccalà mantecato onto the warm crostini, finish with a drizzle of oil, a little parsley and a grind of pepper. Serve at once with a cold glass of Soave.