Cotechino and polenta. A finger food that brings to mind the ancient flavors of the past, those of the peasant world rich in fragrance and natural flavors.
cotechinopolenta 2


1 pork sausage


1/2 glass of white wine vinegar

500 g of yellow corn flour

fine salt

Bring water to a boil. Add white wine vinegar and submerge the cotechino. Cook it over moderate heat, covered, for as long as it takes (one hour, half an hour, depending on the size of the cotechino). From time to time remove the fat from the surface. In the meantime, prepare the polenta, boiling a book and a half of water with a pinch of salt. Pour in a drizzle of flour and cook, always being careful to stir slowly so as not to create lumps for about 40 minutes (if the polenta is not precooked). After cooking, pour the polenta on a shelf, wait for it to cool and cut it with a pasta cutter into the shapes you like best. Slice the cotechino (removing the casing) and place it in slices on the polenta first sliced and then close the morsel as you like, as if it were a sandwich.

Enjoy your meal