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