Creamed cod on polenta crostini, one of my favorite appetizers, tasty and delicious. Cod is a widely used ingredient throughout Italy, with dozens of recipes, each more delightful than the last. One of the most famous is Venetian-style cod, among the oldest, dating back to the 1400s, traditionally using dried stockfish, not the more common cod found in other regions. Nonetheless, it’s a simple yet truly exquisite dish, easy to make.

This recipe is not exactly traditional, it’s slightly enriched, with added cream and potatoes, but truly exquisite, accompanied by fried polenta crostini, a real treat. I often use it during the holiday season; it’s truly delicious and easy to make, and it always impresses. Give it a try

Below are other appetizer recipes

Difficulty: Easy
Cost: Economical
Preparation time: 50 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

719.98 Kcal

calories per serving

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Energy 719.98 (Kcal)
Carbohydrates 10.63 (g) of which sugars 2.38 (g)
Proteins 65.40 (g)
Fat 45.94 (g) of which saturated 5.81 (g)of which unsaturated 1.83 (g)
Fibers 1.00 (g)
Sodium 7,391.37 (mg)

Indicative values for a portion of 368 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for creamed cod on polenta crostini

1.32 lbs desalted cod
3/4 cup milk
3/4 cup fresh liquid cream
4.6 oz potatoes
1/2 stalk celery
leaf bay leaf (1 leaf)
1 clove garlic (peeled and core removed)
7 oz extra virgin olive oil
to taste pepper
to taste salt
1 oz chopped parsley (to garnish the cod)
6.3 oz instant polenta
to taste salt
3 cups water

Tools

Pan BRA Efficient Low Casserole, Non-Stick Pan Suitable for All Types of Stovetops, Including Induction, Metal, Black, 24 cm
Stand Mixer Kenwood Stand Mixer with 34% Discount
Baking Tray MasterClass Wide and Rectangular Baking Tray, Non-Stick, 35 cm x 24 cm
Spatula Tescoma 428290 Spatula for Spreading, Stainless Steel, Gray
Tweezers Tescoma 420530 Presto Fish Bone Tweezers with Holder

Steps for creamed cod on polenta crostini

Peel the potato and slice it. Sauté in a pan with a bit of oil, then add milk and cream, celery, bay leaf, and the peeled and cored garlic clove. Cook for about 10 minutes
Peel the cod and cut it into pieces. Remove the bones with tweezers
Add it to the pan and cook for about 20 minutes. Then remove garlic, celery, and bay leaf. Retrieve the potatoes and cod, draining them from the cooking liquid.
Place everything in the stand mixer, use the paddle attachment. Start to cream it with the oil poured in a thin stream, mix well, add salt and pepper. The cod is ready
Prepare the polenta, then spread it, about 1 cm, with a spatula on a tray and let it cool
Cut the polenta sheet into regular rectangles. In a suitable pan, heat plenty of oil for frying (corn oil), and when it’s hot, add the polenta rectangles and fry them for a few minutes on each side. As you drain the slices from the pan, place them on absorbent paper
At this point, everything is ready to be assembled, place the cod on the polenta crostini and put in the oven for a few minutes to warm everything up. Transfer to a serving plate and finish with chopped parsley