Baccalà Mantecato with Roasted Polenta

(This is a Venitian version of the Portuguese national dish)

Ingredients:
(for two persons, when there are not appetizer and cheese platter)
- 400 gr. of baccalà (salt cod)
- 3 cloves of garlic
- 1 tblsp spoon of chopped parsley
- finest olive oil
- salt and pepper.

Preparation:
- Soak the baccalà for 24 to 48 hours (depending on type, ask your grocer or fish monger)
- Put it in a pot, cover with water and boil for a few minutes.
- Let rest for half an hour.
- Clean, taking off skin and bones (or buy already cleaned).
- Crumble in a bowl; add olive oil and crushed garlic and mix with wooden spoon until it becomes soft and creamy (I have also used hand mixer).
- Add salt, pepper, and parsley.
- Serve with roasted slices of polenta.

Another way of presenting the baccalà Mantecato

Another way of presenting the baccalà Mantecato