Polenta con Baccalà Mantecato

Polenta con Baccalà Mantecato is a classic Venetian dish that pairs creamy, slow-cooked polenta with a whipped salt-cod spread. The dish originates from the Veneto region of northern Italy, where baccalà (dried, salted cod) has been a staple since the 15th century, when Venetian merchants traded it from Scandinavia. The cod is rehydrated, poached in milk or water, then whipped with olive oil, garlic, and parsley into a light, mousse-like texture. This is served over soft, buttery polenta, often made from yellow cornmeal.

A great version is distinguished by the baccalà’s silky, airy consistency—achieved by slowly emulsifying the oil into the fish—and by the polenta’s smooth, lump-free texture, which should be soft enough to cradle the spread without being runny. The balance of saltiness from the cod and richness from the oil is key; the best iterations avoid overpowering the delicate fish flavor.

In Venice, the dish is a staple at traditional bacari (wine bars). At Bacarando in Corte dell'Orso, a venue praised by user sandrino, the polenta con baccalà mantecato is served as a cicchetto, a small snack meant to accompany an ombra (a glass of wine). Regional variations exist: in Treviso, the polenta may be grilled or fried for a firmer texture, while in coastal areas, the baccalà is sometimes finished with a pinch of chili or lemon zest. Some modern interpretations swap the polenta for crusty bread, but the Venetian classic remains the benchmark.