Christmas Foods

Polenta e baccalà is a traditional Northern Italian dish made with cornmeal porridge (Polenta) served with salted cod (Baccalà), featuring rich home-style flavors and classic regional character. First, the salted cod must be soaked in water to remove excess salt, usually for 24 to 48 hours, changing the water two to three times daily to soften the fish. Once soaked, the cod is cut into slices or chunks and either pan-fried in olive oil until golden or slowly stewed with garlic, onions, tomatoes, olive oil, and herbs such as parsley or thyme, allowing the fish to absorb flavor while remaining tender. The polenta is made by slowly cooking fine cornmeal with water or stock until it reaches a smooth, creamy consistency, stirring constantly to prevent lumps, and optionally enriched with butter or Parmesan cheese for extra aroma and flavor. Traditionally, the polenta is either spread flat on a plate or allowed to cool and solidify into slices to serve as a base, on which the cooked cod is placed, drizzled with a little olive oil, sprinkled with chopped parsley and black pepper, and optionally garnished with lemon slices for freshness. The final dish presents a creamy cornmeal base with tender, flavorful cod, enhanced by the fragrance of olive oil and herbs; visually, the golden polenta contrasts with the white or lightly golden cod, creating an elegant yet simple presentation. This dish is a classic comfort and restaurant favorite throughout Northern Italy.