Tasty polenta crostini with creamed salt cod, a very simple appetizer idea, perfect not only for the holidays but also for many other occasions. Once cooked and creamed, the salt cod is served on simple grilled polenta crostini (or baked golden if you prefer). If you love salt cod, try this appetizing recipe!
If you’re looking for inspiration for Christmas Eve and New Year’s, here you can find my Fish Menu.
Here are other ideas that might interest you:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 305.35 (Kcal)
- Carbohydrates 14.42 (g) of which sugars 0.16 (g)
- Proteins 6.84 (g)
- Fat 25.15 (g) of which saturated 2.60 (g)of which unsaturated 21.39 (g)
- Fibers 0.78 (g)
- Sodium 136.87 (mg)
Indicative values for a portion of 35 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
- 1.76 lbs cooked polenta
- 0.88 lbs stockfish (already soaked)
- 1 cup sunflower oil (or extra virgin olive oil)
- 1 leaf bay leaf
- salt
- pepper
- parsley
- 1 clove garlic (to taste)
Tools
- Pot
- Stand Mixer
- Grill Pan
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Preparation
Immerse the stockfish in a pot with plenty of water, a bay leaf, and a garlic clove, if you like.
Bring to a boil and cook for about 15-20 minutes. At the end, drain the fish, remove the skin and any bones.
Break the salt cod into pieces and put it in the stand mixer, mix with the paddle attachment (or K beater), while pouring the oil slowly and incorporate it gradually.
Adjust with salt and pepper, continue to work the mixture for a few minutes until you obtain a smooth cream.
Cut the polenta into slices and grill them on a griddle or grill pan, on both sides.
With the help of two spoons, form quenelles of salt cod and place them on the polenta slices.
Arrange the crostini on a platter and sprinkle with chopped parsley. If desired, add freshly ground black pepper.
The polenta crostini with creamed salt cod are ready to be served… Enjoy your meal!
Tips and Notes
For creaming, you can use seed oil or olive oil, depending on your taste. I recommend using the stand mixer to shorten the time and save effort; if you don’t have one, you can use regular electric beaters.
I recommend preparing the crostini at the moment, but if you want to get ahead, you can prepare the salt cod the day before and store it in the refrigerator.
You can replace part of the oil with milk; the result will be slightly different but still delicious.
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