POLENTA AND COTECHINO SAUSAGE PUDDING
Second course

POLENTA AND COTECHINO SAUSAGE PUDDING

  • 45 min
  • 6 people
  • Medium
Recipe by

Citterio

Ingredients

    POLENTA AND COTECHINO SAUSAGE PUDDING

    • Cotechino sausage
    • instant white polenta
    • milk
    • salt
    • instant yellow polenta
    • butter

Preparation

Prepare the yellow polenta with water, milk and salt, so that it has a very creamy, almost liquid, consistency. Cover a baking sheet with baking paper, then using a spoon, spread the polenta into very irregular and very thin strips around 2cm wide, 10cm long. Put the sheet in a warm oven at 160º with a grill for 10 minutes, until the strips appear crispy. While they’re cooking, prepare the cotechino sausage, then finally prepare the white polenta with water, milk and salt, to a very creamy consistency.  To serve: put a layer of the white polenta into a glass, then the cotechino cut into small cubes and, finally, the strips of crispy yellow polenta.

Buon appetito ;-)

This recipe is made with

40211 Cotechino fresco
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