Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Baccala’ alla vicentina con polenta fritta

Baccalà alla Vicentina with Fried Polenta

Name: Baccalà alla Vicentina with Fried Polenta
Total time: 7200 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs desalted, soaked cod (about 500 g); 1 cup oil (about 250 g); 1 1/2 cups onion, sliced (about 250 g); 1 cup milk (about 250 g); 2 anchovy fillets; 1/2 cup grated Parmesan cheese (about 60 g); 2/3 cup all-purpose flour (about 100 g); Black pepper; Salt; 1 bunch fresh parsley; Red pepper flakes; Fried polenta cubes (fried in peanut oil)

Paola Catalano @fattierifattiamodomy

grottaferrata (roma)

Drying cod to preserve it is an ancient practice, with records from the North Seas dating back to the time of Charlemagne.

Stockfish was likely introduced to the Triveneto region by the Venetians, who were great sailors and brought home many new things. The most common story is that in 1432, a Venetian expedition led by Captain Pietro Querini was shipwrecked in Norway, on the island of Rost. When Querini returned home, he brought stockfish with him. In the Triveneto, it is still called baccalà, while in the rest of Italy, baccalà refers to salted cod and stoccafisso to dried cod.
The Venetians saw stockfish as an alternative to fresh fish, which was expensive and spoiled easily.
This started the tradition of enjoying this dish in various recipes, including "baccalà alla vicentina."
Today, I’m sharing my version of baccalà with fried polenta cubes.

Drying cod to preserve it is an ancient practice, with records from the North Seas dating back to the time of Charlemagne.

Paola Catalano @fattierifattiamodomy

grottaferrata (roma)

Drying cod to preserve it is an ancient practice, with records from the North Seas dating back to the time of Charlemagne.

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Ingredients

1 to 2 hours

Serves 4 servings

1.1 lbsdesalted, soaked cod (about 500 g)
1 cupoil (about 250 g)
1 1/2 cupsonion, sliced (about 250 g)
1 cupmilk (about 250 g)
2anchovy fillets
1/2 cupgrated Parmesan cheese (about 60 g)
2/3 cupall-purpose flour (about 100 g)
Black pepper
Salt
1 bunchfresh parsley
Red pepper flakes
Fried polenta cubes (fried in peanut oil)

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Steps

1 to 2 hours

1

Rinse the cod well. Soak it in water, changing the water 3 times a day for 3 days. Keep it in the refrigerator. Remove the bones and skin. Cut the fillets into cubes.
2

Prepare the ingredients. Dredge the cod pieces in flour.
3

Slice the onion. Place half of the onion in a saucepan with the oil, anchovies, and red pepper flakes. Sauté for a couple of minutes, then add the cod cubes. Brown on all sides. Add the parsley.
4

Add the remaining onion, milk, and Parmesan cheese.
5

Stir, season with salt and pepper, and cook. Depending on the size of the cod pieces, cook covered over low heat for 1 to 2 hours. Serve the cod hot.
6

Prepare the polenta (https://cookpad.wasmer.app/it/ricette/11667783-polenta-in-bianco?invite_token=VvQ1NAGsQEyVPY9omRCrFbcE&shared_at=1605719452), cut into cubes, and fry in peanut oil. Add the fried polenta cubes to the cod and sprinkle with parsley.
7

This dish is perfect for cold days and family celebrations.

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Paola Catalano @fattierifattiamodomy

Published in the US on August 06, 2025 14:01

grottaferrata (roma)

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