Polenta and creamed cod, polenta millefeuille, cod croquettes and many other recipes. Here's what to prepare for the cold days of the blackbird
Polenta and cod. To say it alla vicentina, bacalà. The basic ingredient of this Venetian delight is stockfish, a dried fish which is then beaten, wet and cooked. The traditional recipe calls for ingredients such as high quality extra virgin olive oil, sardines or salted anchovies, milk, parmesan cheese and onions. Then there are those who prefer garlic, those who prefer a more delicate result and do not use anchovies, but the rule remains one: do not stir the cod and give it at least 2-3 days to hydrate. As for polenta, on the other hand, it hides many pitfalls. To prepare a perfect recipe, start with craved cornmeal and continue reading the 5 mistakes you shouldn't make.
And now that the basics are ready, all that remains is to free your imagination! We have thought of Christmas recipes based on polenta and cod to mix, match and present for tasting. Let yourself be inspired by the recipes: cod creamed and white polenta, creamed cod and polenta, creamed salmon with fennel seed cream, cubes of polenta and bacon, creamed cod in almond milk with polenta, polenta millefeuille, radicchio and taleggio, veal cheek with polenta, polenta, lentils, mortadella of liver, cubes of polenta with cheese and almonds, cod with almond and walnut mousse, moist with prawns and cuttlefish with soft polenta, potato croquettes and cod, cod and panelle with herb pesto, cod fish cakes with pink sauce, cod cannoli on cannellini biscuits, creamed cod croquettes, parmesan croissants with cod cream, apple and cod pancakes on a salad of chanterelles and porcini mushrooms, ghiotta stewed cod, fried cod in pistachio batter, roast salmon and stuffed cod of red prawns and stewed cod and white polenta.
Here are our recipes with polenta and cod
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