Name: Baccalà Mantecato
Yield: Serves 10–12
Cuisine: Italian
Ingredients: 18 small leaves radicchio; 2 tbsp. finely chopped fresh flat-leaf parsley; Kosher salt and freshly ground black pepper, to taste; 1 yellow onion, halved; ½ cup extra-virgin olive oil, plus more for brushing; 1 clove garlic, crushed; 1 rib celery, halved; 10 oz. dried salt cod; 4 cups milk; 1⅓ cups quick-cooking polenta

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

If you travel to Italy and go to a local bar for an aperitivo and snack, you might come across this codfish mousse (mantecato means “whipped”) served on toast or a slice of baguette, but purists serve it atop a rectangle of grilled polenta. One bite and you’ll know why: The combination of charred cornmeal cake with the fluffy, salty spread can’t be beat.