🇮🇹 Italy · Food
Polenta with Salted Cod (Polenta e Baccalà)
By eatmundo · July 7, 2026
A comforting and traditional dish from Northern Italy, especially beloved in Veneto. Creamy polenta serves as a warm bed for tender, flaky salted cod, often prepared with a rich sauce of onions, olive oil, and sometimes milk or wine. It's a rustic and incredibly satisfying meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Baccalà: Ensure your 500g of stockfish (baccalà) has been soaked in cold water for 2-3 days, changing the water every 8-12 hours, until rehydrated and desalinated. Drain thoroughly. In a large saucepan, cover the rehydrated baccalà with fresh cold water and 250ml milk, adding one bay leaf. Bring to a gentle simmer over medium heat and cook for 15-20 minutes, or until the fish is tender and flakes easily. Carefully remove the skin and any bones, then flake the fish into large pieces. Set aside. Chef's Tip: Soaking is crucial; don't rush it to avoid overly salty fish.
- 2
Sauté Aromatics: In a wide, heavy-bottomed pan or a large Dutch oven, heat 30ml of olive oil over medium heat. Add one finely chopped large onion and sauté gently for 8-10 minutes until it becomes translucent and very soft, but not browned. Stir in two minced garlic cloves and cook for another minute until fragrant.
- 3
Build the Sauce: Pour 100ml of white wine into the pan, scraping up any browned bits from the bottom, and let it simmer for 2-3 minutes until the alcohol has evaporated. Add the flaked baccalà to the pan, along with 2 tablespoons of finely chopped fresh parsley. Season with a pinch of salt and freshly ground black pepper. Gently stir to combine, allowing the flavors to meld for about 5 minutes over low heat.
- 4
Prepare the Polenta: In a separate large, heavy-bottomed pot, bring 1 liter of water to a rolling boil with a generous pinch of salt. Gradually add 250g of fine cornmeal (polenta) in a steady stream, whisking continuously to prevent lumps. Reduce the heat to low and switch to a wooden spoon.
- 5
Cook the Polenta: Continue stirring the polenta consistently for 30-40 minutes, ensuring it cooks evenly and doesn't stick to the bottom. The polenta should become thick, creamy, and pull away from the sides of the pot. Taste and adjust seasoning if needed. Chef's Tip: Constant stirring is key for smooth, lump-free polenta. Don't be tempted to walk away!
- 6
Serve and Finish: To serve, spoon generous portions of the hot, creamy polenta onto individual plates. Top each serving with a hearty helping of the baccalà sauce. Drizzle with the remaining 30ml of good quality extra virgin olive oil and garnish with a sprinkle of fresh parsley. Enjoy immediately.
Frequently Asked Questions
Can I use fresh cod instead of salted cod (baccalà)?+
While traditional baccalà offers a unique depth of flavor and texture, you can substitute fresh cod fillets. If using fresh cod, skip the soaking and simmering in milk; simply pan-fry or bake the cod until flaky, then flake and add to the sauce.
How do I know if the baccalà is properly desalted?+
The best way is to taste a small piece after the soaking period. It should still have a hint of salt but not be overwhelmingly briny. If it's too salty, continue soaking for another 8-12 hours, changing the water.
What type of polenta is best for this dish?+
A fine or medium-ground cornmeal (farina di mais fioretto or bramata) is ideal for a creamy, smooth polenta that complements the baccalà. Avoid instant polenta for the best texture and flavor.
Can I make the baccalà sauce ahead of time?+
Yes, the baccalà sauce can be prepared a day in advance and stored in the refrigerator. Reheat gently on the stovetop before serving. It actually allows the flavors to deepen, similar to a good ragù.
Mundo Match
Dishes across the world that share Polenta with Salted Cod (Polenta e Baccalà)'s core ingredients.
