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.