Prepare the polenta, spread a 2 cm thick layer on a cutting board and let it cool down.
In the meantime, boil the potatoes and mash them adding the hot milk, the salt and the butter to reach a creamy texture.
Cook the cotechino for 20 minutes. In the meantime, cook the lentils (for dry lentils, soak them before cooking): stir-fry onion and rosemary with oil and salt, then add the lentils and cook for a few minutes.
Add two spoons of tomato purée and let it cook for 15/20 minutes, until the purée is well incorporated and lentils are cooked and soft.
Use a pastry ring to cut the polenta and obtain round rings, to be grilled on both sides on a cooking plate.
On a sheet pan, put 3 spoons of lentil cream, the grilled polenta crouton, 2 spoons of potato purée and one slice of cotechino for each portion. Heat in the oven for 5/10 minutes, decorate with 2 pickled mushrooms, put in the serving plate and enjoy! Serve hot.