Baccalà mantecato with crispy polenta

 A Venetian classic, baccalà mantecato is one of those dishes that prove simplicity and patience can create magic. In Venice, it’s often served as cicchetti — the city’s version of tapas — spread generously on crostini or grilled polenta.

Here I’ve gone for golden pan-fried polenta rectangles, crisp on the outside and creamy within, paired with the airy, whipped salt cod spread.

The cod is first soaked to remove excess salt, then poached gently in milk and water with garlic until tender. Once drained, it’s beaten — traditionally by hand, with a delicate yet steady drizzle of olive oil until it becomes a smooth, mousse-like cream. A touch of lemon, chopped parsley, and a bit of black pepper finish it beautifully. Don't hesitate on the elbow effort.

It’s humble, elegant, and authenticaly Venetian. The crunch of the polenta, the silkiness of the cod, and that olive oil perfume make every bite taste of the lagoon.

Serve it:

– as a starter with a glass of chilled Soave or Prosecco

– or as part of a cicchetti spread with olives, anchovies, and artichokes

Tip:

The secret lies in emulsifying the cod patiently — don’t rush it. The texture should be light, almost like whipped cream, yet rich from the oil.

Printable Recipe Card

Baccalà Mantecato (Venetian Salt Cod Spread) with Crispy Polenta

Ingredients (for 4 servings):

400 g salt cod (baccalà), soaked 24–48 h, changing water often

2 cloves garlic

200 ml milk

200 ml water

150–200 ml extra-virgin olive oil

Juice of ½ lemon

Freshly ground black pepper

Chopped parsley

For the crispy polenta:

250 g polenta (cooked and cooled, ideally from the day before)

Butter or olive oil for frying

Salt

Method:

1. Soak and prepare the fish: Rinse and soak the baccalà for 24–48 hours, changing the water several times to remove salt.

2. Poach: Place in a saucepan with milk, water, and garlic cloves. Simmer gently for about 15 minutes until the fish flakes easily.

3. Drain and blend: Remove bones and skin, then place the fish in a bowl. Gradually beat in olive oil, little by little, until the mixture becomes creamy and fluffy. Adjust texture with a splash of the poaching liquid if needed.

4. Finish: Stir in lemon juice, parsley, and pepper to taste.

5. Prepare the polenta: Slice firm, cooled polenta into rectangles. Fry in butter or olive oil until golden and crisp on both sides.

6. Serve: Spoon the baccalà onto the hot polenta and drizzle with a bit more olive oil.