Baccalà Mantecato with Baked Polenta

Whipped salted cod served on crisp, oven-finished polenta.

Cooking time ≈ 2-day prep

Estimated nutrition · Per serving
≈ 310 kcal · Protein 10 g · Carbs 23 g · Fat 21 g

Ingredients

• 200 g fresh cod fillet
• 150–200 g coarse sea salt
• 50–80 ml extra virgin olive oil
• 1 small garlic clove
• 1 small bay leaf
• 120 g fine or medium cornmeal
• 480 ml water
• Salt
• 1 tbsp olive oil (for the polenta mixture)
• A little olive oil for brushing before baking
• Fresh parsley or chives, optional finish

Method

1. Bury the cod in coarse salt in a covered container and refrigerate for 24–36 hours.
2. Rinse, then soak in cold water for 12–24 hours, changing the water 2–3 times.
3. Cover with fresh cold water, add garlic and bay, and gently simmer for 12–15 minutes. Remove aromatics, skin and bones; reserve the liquid.
4. Flake the fish and beat vigorously, gradually adding olive oil, then 1–2 tbsp cooking liquid until fluffy.
5. Whisk cornmeal into 480 ml boiling salted water. Cook gently for about 10 minutes or until soft, stirring; add 1 tbsp olive oil.
6. Spread polenta 2 cm thick and cool for at least 3–4 hours, ideally overnight.
7. Cut into pieces, brush with oil and bake at 210°C for 25 minutes. Grill for 10–15 minutes until golden.
8. Spoon whipped cod over the warm polenta. Finish with oil and optional parsley or chives.