A refined appetizer that combines the crunch of fried polenta with the creamy, delicate texture of whipped baccalà mantecato. A nod to traditional Venetian flavors, reimagined with lightness and a modern twist.

Ingredients

🟨 For the baccalà mantecato

• 300 g desalted salt cod (baccalà)

• ½ garlic clove

• 1 bay leaf

• Water with a splash of milk

• 150–200 ml extra virgin olive oil

• Salt and white pepper to taste

• Chopped parsley for garnish

🟨 For the fried polenta

• 200 g instant polenta flour

• 800 ml salted water

• Olive oil

• Salt to taste

Direction

1. Polenta (can be made the day before)
   Bring the salted water to a boil.
   Slowly pour in the polenta while stirring. Cook for a few minutes according to package instructions.
   Pour into a loaf pan or mold to about 2–3 cm thick. Let cool, then refrigerate until firm.
2. Baccalà mantecato
   Cook the salt cod in water and milk with garlic and bay leaf for 15–25 minutes.
   Drain, remove skin and bones.
   Whip in a stand mixer, slowly drizzling in olive oil and a bit of cooking liquid, for about 10 minutes until light, smooth, and creamy.
   Season with salt and white pepper.
3. Polenta frying
   Cut the cold, set polenta into rectangular slices.
   You can deep-fry them in vegetable oil until golden and crispy — but for a lighter and tasty option, brush with extra virgin olive oil and air-fry at 200°C for 25 minutes.
   Drain on paper towels and lightly salt.
4. Assembly
   Top each piece of polenta with a small quenelle (or spoonful) of baccalà mantecato.
   Garnish with chopped parsley.
   Serve immediately, warm or at room temperature.

🧠 Variations & Tips

• Add lemon zest or pink peppercorns for a citrusy twist.

• Perfect on a wooden board for aperitivo, brunch, or elegant finger food buffets.