Here’s a lovely idea for New Year’s Eve… the Cotechino Lentils and Polenta Pie in Air Fryer, a dish that, as tradition dictates, must be on our tables at the end of the year.
The Cotechino Lentils and Polenta Pie in Air Fryer, is not only delicious but also impressive and will make a great impression on your guests. This recipe is also very practical and convenient because you can prepare everything in advance: lentils, cotechino, polenta, and once everything is cooked, you can assemble it. Then, you can finish cooking a few minutes before midnight. In this recipe, I used dry red lentils, pre-cooked cotechino, and instant polenta, so nothing complicated or requiring long cooking times.
What makes this recipe so tasty is the crispy polenta base… believe me, it’s a recipe worth trying, and it will allow you to enjoy the evening a bit more. Plus, served in individual portions, you won’t even have to worry about serving it because it’s already nicely done. By now, you know I like using muffin tins and creating delicious individual recipes like the Air-Fried Zucchini Cakes and Potato, Stracchino, and Ham Muffins
So… what do you think? Do you like the idea of the Cotechino Lentils and Polenta Pie in an Air Fryer?! Then let’s prepare it together.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 15 Pieces
- Cooking methods: Air Frying, Stovetop
- Cuisine: Italian
- Seasonality: New Year's Eve, Autumn, Winter
Ingredients
Ingredients for 15 pies
- 8.8 oz red lentils (dry)
- 1 clove garlic
- 2 leaves bay leaf
- 4 leaves sage
- 2 tbsps tomato paste (or tomato sauce)
- to taste salt
- 1 stalk celery
- Half red onion
- 1 carrot
- to taste extra virgin olive oil
- 17.6 oz pre-cooked cotechino
- 8.8 oz instant polenta
- 4 cups water
- Half tbsp coarse salt
- A few sprays oil
Tools
What you need to prepare the Cotechino Lentils and Polenta Pie
- 1 Pot
- 1 Strainer
- 1 Pot
- 1 Whisk
- 1 Pot
- 1 Scissors
- 1 Cutting Board
- 1 Knife
- 15 Molds aluminum
Steps
How to prepare the Cotechino Lentils and Polenta Pie
Rinse the lentils in cold water
Place them in a pot with water, bay leaf, sage, garlic, tomato paste, and cook covered for about 35 minutes. Stir during cooking and uncover to let them dry, they should not be soupy
Meanwhile, as the lentils cook, clean the onion, carrot, and celery to prepare a sauté
Transfer them to a small pot with a good amount of EVO oil, and let them soften over low heat
Once the lentils and sauté are ready, combine them and let everything flavor together for a few minutes
Adjust the salt at the end of cooking
Follow the instructions on the package
Immerse the cotechino in a pot of cold water and follow the cooking times indicated on the package, for mine 20 minutes from boiling
Remove it from the casing, discarding the liquid inside, and let it cool
Once cooled, remove its casing and cut it into slices about 0.6 inches thick
Follow the instructions on the package, for mine I used 4 cups of water with half a tablespoon of coarse salt, added the flour gradually, and cooked for 3 minutes
Slightly oil the molds with a drop of oil
Place a slice of cotechino at the base of each mold
Add the lentils and level with the back of a spoon. Leave about 0.6 inches of space between the lentils and the edge of the mold
With a teaspoon, fill the molds with polenta and try to level as much as possible, even with your hands. Give a few sprays of oil on top. Place the molds on the tray or rack of your air fryer
Cook at 392°F for about 12 minutes or until a crust forms on the surface
Let them cool for 5 minutes, flip onto a serving plate and serve
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Tips for preparing the Cotechino, Lentils, and Polenta Pie
I recommend for the Cotechino, Lentils, and Polenta Pie to prepare the molds with the cotechino and lentils before cooking the polenta, as the polenta cools quickly and will be difficult to shape inside the mold
FAQ (Frequently Asked Questions)
What is the baking time for the traditional oven for the cotechino, lentils, and polenta pie?
You can bake the Cotechino, Lentils, and Polenta Pie at 392°F in a preheated oven for about 15 minutes, until the surface of the polenta is golden
