Salt Cod with Polenta: Baccala alla Vicentina Recipe

Name: Salt Cod with Polenta: Baccala alla Vicentina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds baccala, soaked for 48 hours in 4 changes of water; 4 tablespoons virgin olive oil; 4 tablespoons butter; 2 Spanish onions, chopped in 1/2-inch dice; 4 salted anchovies, fillets removed and soaked in milk for 4 hours; 1/2 teaspoon cinnamon; 1/2 cup dry white wine; 3 cups milk, plus more, if necessary; 2 bunches Italian parsley, finely chopped to yield 1/2 cup; 1 recipe soft polenta, recipe follows; 4 cups water; 2 tablespoons salt; 1 cup polenta or cornmeal; 1/2 cup stracchino, cut into cubes

Servings: persons

3 pounds baccala, soaked for 48 hours in 4 changes of water
4 tablespoons virgin olive oil
4 tablespoons butter
2 Spanish onions, chopped in 1/2-inch dice
4 salted anchovies, fillets removed and soaked in milk for 4 hours
1/2 teaspoon cinnamon
1/2 cup dry white wine
3 cups milk, plus more, if necessary
2 bunches Italian parsley, finely chopped to yield 1/2 cup
1 recipe soft polenta, recipe follows
4 cups water
2 tablespoons salt
1 cup polenta or cornmeal
1/2 cup stracchino, cut into cubes

1
Cut soaked baccala into 2-inch squares and check for any bones.
2
In a 12-inch frying pan, heat olive oil and butter over medium heat.
3
Add onions, anchovies and cinnamon, and cook until onions are very soft but have not browned, 10 to 12 minutes.
4
Add baccala pieces, wine, and milk and bring to a boil.
5
Lower heat to simmer and cook 1 hour, adding more milk if mixture becomes dry.
6
Add chopped parsley, check for seasoning, and serve with soft polenta.
7
In a 3-quart saucepan, heat water and salt until boiling.
8
Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken.
9
Switch to a wooden spoon, pull off heat, and continue to stir until thick as paste.
10
Stir in the cheese and continue to stir until it is melted and incorporated.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 pounds baccala, soaked for 48 hours in 4 changes of water, 4 tablespoons virgin olive oil, 4 tablespoons butter, 2 Spanish onions, chopped in 1/2-inch dice, and more.

Yes, Salt Cod with Polenta: Baccala alla Vicentina falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salt Cod with Polenta: Baccala alla Vicentina

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