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Baccalà alla Vicentina con Polenta  #baccalàallavicentinaconpolenta #machebontà  #food #foodarte #baccalàallavicentinaconpolenta #baccalà #baccalàallavicentina #tasty #hungry #eat #eating #yum #yummy #igers #igersveneto #igersworld #igersvicenza #igersitalia #cucinaveneta #vicenza #vicenzaristoranti #vicenzafood #osteriamonelli #baccalà #osterieditalia #cucinaregionale #polenta #polentacremosa #baccalàallavicentina #bigoli #bigoliconlanatra #ristoranti #ristorante #pranzo #somangiare #ciboitaliano #ristorantiditalia #comfortfood #eeeeeats #eeeats #locanda #dehors #foodlovers #foodlover #foodhunt #foodadvisor #foodpix #foodstagram Baccalà alla Vicentina con Polenta: A Traditional Italian Delight

Baccalà alla Vicentina con Polenta

Print Recipe Pin Recipe
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