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Polenta Crostini With Creamed Baccalà

Polenta Crostini With Creamed Baccalà: A 15-Minute Italian Delight

Enjoy these Polenta Crostini With Creamed Baccalà, a unique Italian appetizer perfect for gatherings.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 crostini
Course: APPETIZERS
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crostini
  • 1 pack Ready-made Polenta Quick to prepare
  • 2 tablespoons Extra-virgin Olive Oil Brush generously
For the Creamy Baccalà
  • 1 cup Oil-packed Baccalà (cod) Fillets Can substitute with fresh or frozen cod
  • 3-4 tablespoons Milk Try plant-based milk for dairy-free
  • 2 tablespoons Parsley Fresh herb preferred
For Garnishing
  • 4 fillets Rolled Anchovy Fillets For salty umami kick

Equipment

  • griddle
  • food processor

Method
 

Preparation Steps
  1. Cut the ready-made polenta into 12 squares, about 2 inches each. Brush them generously with extra-virgin olive oil for that perfect crispy texture.
  2. Grill the polenta squares on a hot griddle for about 3-4 minutes per side, or until they turn golden brown and crispy.
  3. Blend the oil-packed baccalà fillets in a food processor with 1 tablespoon of olive oil, 3-4 tablespoons of milk, and 1 tablespoon of chopped parsley until you achieve a silky smooth consistency.
  4. Spread the creamy baccalà mixture over the grilled polenta crostini, making sure to cover them generously.
  5. Garnish with additional chopped parsley and rolled anchovy fillets.
  6. Serve immediately for the best taste and texture.

Nutrition

Serving: 1crostiniCalories: 180kcalCarbohydrates: 20gProtein: 8gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 400mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

Pair with a glass of chilled white wine for a delightful experience.

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