Fried Polenta Bites with Whipped Baccalà (Salt Cod) | Carlo Florence chef

Ingredients

• 300 g desalted salt cod (baccalà)
• ½ garlic clove
• 1 bay leaf
• Water with a splash of milk
• 150–200 ml extra virgin olive oil
• Salt and white pepper to taste
• Chopped parsley for garnish
• 200 g instant polenta flour
• 800 ml salted water
• Olive oil
• Salt to taste
• Assembly Top each piece of polenta with a small quenelle (or spoonful) of baccalà mantecato. Garnish with chopped parsley. Serve immediately, warm or at room temperature.
• Add lemon zest or pink peppercorns for a citrusy twist.
• Perfect on a wooden board for aperitivo, brunch, or elegant finger food buffets.
• Appetizers