Second course

Polenta crouton with cotechino, lentils and purée

  • 60 min
  • 4 people
  • Medium
Recipe by



  • 1 cotechino
  • Instant polenta flour
  • 1 package of dry lentils or 2 jars of pre-cooked lentils
  • 3 patatoes
  • milk
  • butter
  • salt
  • extra virgin olive oil
  • 1 onion
  • tomato purée
  • pickled porcini



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.


Buon appetito ;-)

This recipe is made with

40711 Cotechino Bencotti
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