Polenta with Cotechino and Lentils

Preparation

 Measure the water and coarsely ground yellow polenta flour by La Veronese®, then heat the water until it reaches a boil. When the water starts boiling, add a pinch of salt and pour in the flour, stirring frequently to prevent the polenta from sticking to the sides of the pot. After about 35–40 minutes, the polenta will be ready.

Once cooked, let it cool on a plate and spread the polenta to form a layer about 1 cm thick.

Meanwhile, prepare the cotechino and lentils.

For the cotechino, you can choose the pre-cooked version to simplify preparation: simply boil it in its casing for about 30 minutes. Once cooked, slice it into pieces about 1 cm thick.

In a pan, heat some olive oil with a clove of garlic and a few sage leaves. When the oil is hot, add the lentils and season with salt and pepper to taste.

Take the cooled polenta and use a round cookie cutter to create discs.

To serve, assemble the plate with a layer of polenta, slices of cotechino, and lentils.