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Venice's favourite bar snack, made easy. Silky whipped hake with garlic and lemon, piled onto crisp golden polenta bites and topped with juicy tomatoes. It's perfect for sharing, if you can bear to.
1.
Heat the oven to 220°C (200°C fan). Line a small baking tin (around 20cm square) and a baking tray with baking paper.
2.
Bring the water to the boil in a saucepan with a pinch of salt. Slowly pour in the polenta, whisking all the time, then cook for 5 minutes, stirring, until thick.
3.
Spread the polenta into the tin, smooth the top and leave to set for 30 minutes.
4.
Meanwhile, put the hake, garlic and bay leaves in a large pan and just cover with cold water. Bring to a gentle simmer and poach for 8–10 minutes until the fish flakes easily.
5.
Lift out the fish and garlic, keeping a mug of the poaching water. Throw away the bay leaves and remove any skin or bones from the fish.
6.
Put the fish, garlic, beans, lemon juice and a pinch of pepper in a bowl or food processor. Whip together, gradually adding most of the oil and a splash of the poaching water, until creamy and fluffy. Stir in most of the parsley.
7.
Cut the set polenta into 12 squares and place them on the tray. Brush with the remaining oil and bake for 15–20 minutes until crisp and golden.
8.
Halve the tomatoes. Top each polenta square with a spoonful of mantecato, a few tomato halves and the remaining parsley.
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Storage information
Keep the mantecato and the polenta separately, covered, in the fridge for up to 2 days. Freezing isn't recommended because the mantecato turns watery once defrosted.
Tip
Lower carb: Serve the mantecato on chicory leaves or thick cucumber slices instead of polenta. Lower fat: Use 1 tbsp olive oil instead of 2, and add an extra splash of poaching water when whipping.
Cost-saving tips
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