Baccalà alla Vicentina con Polenta: A Traditional Italian Delight

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Baccalà alla Vicentina con Polenta

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for cooking baccalà
• Skillet for sautéing
• Wooden spoon
• Measuring cups and spoons
• Pot for polenta
• Whisk or wooden spoon for stirring polenta

Ingredients

  

• Ingredients
• For Baccalà alla Vicentina:
• 1 pound 450 g of salt cod (baccalà), soaked for 24-48 hours, changing water several times
• 2 medium onions thinly sliced
• 1 cup 240 ml of extra virgin olive oil
• 1 cup 240 ml of dry white wine
• 1 cup 240 ml of milk
• 2-3 cloves of garlic minced
• Fresh parsley chopped (for garnish)
• Salt and pepper to taste
• For Polenta:
• 1 cup 150 g of coarse cornmeal
• 4 cups 960 ml of water or chicken broth
• Salt to taste
• 2 tablespoons of butter optional
• Grated Parmesan cheese optional, for serving

Instructions

 

• Method
• Step 1: Prepare the Baccalà
• Soak the Salt Cod: Rinse the salt cod thoroughly and soak it in cold water for 24-48 hours, changing the water at least three times. This step is crucial to remove excess salt and rehydrate the fish.
• Slice Onions: Thinly slice the onions and set them aside.
• Step 2: Cook the Baccalà
• Sauté Onions: In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sauté until they are soft and translucent, about 10-15 minutes.
• Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
• Combine Ingredients: Add the soaked and drained baccalà to the skillet, followed by the white wine. Allow it to simmer for about 10 minutes to let the flavors meld.
• Add Milk: Pour in the milk and season with salt and pepper. Cover the skillet and let it cook on low heat for about 1.5 hours. Stir occasionally to ensure the fish doesn't stick to the bottom.
• Step 3: Prepare the Polenta
• Boil Water: In a separate pot, bring 4 cups of water or chicken broth to a boil. Add salt to taste.
• Add Cornmeal: Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
• Cook the Polenta: Reduce the heat to low and continue to stir the polenta for about 30-40 minutes, until it thickens and pulls away from the sides of the pot. Stir in butter if using for extra creaminess.
• Step 4: Serve
• Plate the Dish: On a serving plate, spoon a generous portion of polenta and top it with the baccalà and its sauce.
• Garnish: Sprinkle with fresh parsley for a touch of color and flavor.
• Variations
• Vegetarian Option: Substitute the baccalà with mushrooms or eggplant for a vegetarian version.
• Spicy Kick: Add a pinch of red pepper flakes to the onion mixture for a bit of heat.

Keyword Baccalà alla Vicentina, Baccalà con Polenta

Baccalà alla Vicentina is a classic dish from the Veneto region of Italy, featuring salt cod cooked in a rich onion and olive oil sauce, often served with creamy polenta. This dish is not just comforting; it embodies the essence of Italian home cooking, perfect for a cozy family meal or a special occasion. From my own personal experience, this recipe is a fantastic way to showcase the delicate flavors of baccalà, while the polenta adds a wonderful texture. Let me show you how I make this delicious dish.

Notes on What to Expect

When preparing Baccalà alla Vicentina con Polenta, expect a flavorful and aromatic dish that fills your kitchen with delightful scents. The salt cod becomes tender and flavorful, and the polenta offers a creamy complement to the robust sauce.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Time to Stand: 30 minutes
• Total Time: 2 hours 50 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories (per serving): Approximately 500
• Cost of Ingredients: $25-$30 (varies by location)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed:
  • Large pot for cooking baccalà
  • Skillet for sautéing
  • Wooden spoon
  • Measuring cups and spoons
  • Pot for polenta
  • Whisk or wooden spoon for stirring polenta
  • Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà alla Vicentina con polenta  here.

Ingredients

For Baccalà alla Vicentina:

• 1 pound (450 g) of salt cod (baccalà), soaked for 24-48 hours, changing water several times
• 2 medium onions, thinly sliced
• 1 cup (240 ml) of extra virgin olive oil
• 1 cup (240 ml) of dry white wine
• 1 cup (240 ml) of milk
• 2-3 cloves of garlic, minced
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

For Polenta:

• 1 cup (150 g) of coarse cornmeal
• 4 cups (960 ml) of water or chicken broth
• Salt to taste
• 2 tablespoons of butter (optional)
• Grated Parmesan cheese (optional, for serving)
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà alla Vicentina con polenta  here.

Method

Step 1: Prepare the Baccalà

1. Soak the Salt Cod: Rinse the salt cod thoroughly and soak it in cold water for 24-48 hours, changing the water at least three times. This step is crucial to remove excess salt and rehydrate the fish.
2. Slice Onions: Thinly slice the onions and set them aside.

Step 2: Cook the Baccalà

1. Sauté Onions: In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sauté until they are soft and translucent, about 10-15 minutes.
2. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
3. Combine Ingredients: Add the soaked and drained baccalà to the skillet, followed by the white wine. Allow it to simmer for about 10 minutes to let the flavors meld.
4. Add Milk: Pour in the milk and season with salt and pepper. Cover the skillet and let it cook on low heat for about 1.5 hours. Stir occasionally to ensure the fish doesn’t stick to the bottom.

Step 3: Prepare the Polenta

1. Boil Water: In a separate pot, bring 4 cups of water or chicken broth to a boil. Add salt to taste.
2. Add Cornmeal: Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
3. Cook the Polenta: Reduce the heat to low and continue to stir the polenta for about 30-40 minutes, until it thickens and pulls away from the sides of the pot. Stir in butter if using for extra creaminess.

Step 4: Serve

1. Plate the Dish: On a serving plate, spoon a generous portion of polenta and top it with the baccalà and its sauce.
2. Garnish: Sprinkle with fresh parsley for a touch of color and flavor.

Variations

• Vegetarian Option: Substitute the baccalà with mushrooms or eggplant for a vegetarian version.
• Spicy Kick: Add a pinch of red pepper flakes to the onion mixture for a bit of heat.

Tips

• Quality of Fish: Use high-quality, well-soaked baccalà for the best results. If you can’t find baccalà, cod fillets can be used, but adjust the seasoning accordingly.
• Make Ahead: The baccalà can be made a day in advance, as the flavors develop beautifully overnight.
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà alla Vicentina con polenta  here.

Substitutions for Dietary Needs

• Gluten-Free: This recipe is naturally gluten-free, but ensure your broth and any condiments used are gluten-free.
• Dairy-Free: For a dairy-free version, omit the butter in the polenta or replace it with olive oil.

Nutritional Information Per Serving

• Calories: 500
• Protein: 30g
• Carbohydrates: 40g
• Fat: 20g
• Fiber: 4g

Closing Thoughts

I hope this guide has made making Baccalà alla Vicentina con Polenta seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment. Enjoy your cooking adventure.