The polenta and cotechino canapés are very simple to make and you can prepare them even 2 days in advance and then bake them before serving.
You can use quick-cooking polenta if you don’t want to do like me, as I used the polenta that cooks in 45 minutes because we like it so much, and thus you will have a tasty, different, and substantial dish to serve for New Year’s Eve since cotechino is a symbol of wealth and abundance and the lentils on which the canapés rest bring luck and money, do you believe it?
I don’t, but trying doesn’t hurt, and every year I make lentils and cotechino so this time I wanted to vary and present this dish in a different but equally tasty and scenic way.
Let’s see right after the photo how to prepare these polenta canapés, but first, look below at how many other ideas there are with polenta!!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for polenta and cotechino canapés
- 1 cotechino (also pre-cooked)
- 7 oz lentils (already cooked)
- 2 cups polenta taragna flour
- 4 cups water (or broth to cook the polenta)
- 2 pinches salt
- 2 tablespoons extra virgin olive oil (to grease the polenta)
Tools
- 1 Baking pan
- 1 Ring mold (round in stainless steel with a diameter of 3.15 inches)
- 1 Copper Pot
Preparation of polenta and cotechino canapés
Prepare the polenta canapés starting with the cooking of the polenta itself, which you can do either with slightly salted water or broth.
Meanwhile, cook the cotechino as indicated on the package or follow your butcher’s instructions, then drain it and remove the casing.
Once the polenta is cooked, brush a rectangular baking pan with oil and pour in the polenta, smoothing it out to make a layer about 0.4 inches thick or slightly more.
Let it cool.
Meanwhile, cook the lentils, if you wish you can follow MY recipe HERE and slice the cotechino into 0.4-inch thick slices.
Once the polenta has cooled, use a round ring mold slightly larger than the cotechino to cut out several circles of polenta.
On top of each polenta slice, place the cotechino slices, and once ready you can arrange them on a serving tray that can go in the oven, placing the lentils on the tray first and then the polenta and cotechino canapés on top.
If you want to eat them right away, just bake them in a preheated oven at 392°F for 10 to 15 minutes, otherwise you can cover the tray with plastic wrap and keep it in the refrigerator until serving time, warming them up just before and…
ENJOY YOUR MEAL
Storing polenta and cotechino canapés
The polenta and cotechino canapés can be stored in the refrigerator for 3 days in an airtight container.
You can keep everything ready without cutting the canapés or the cotechino and do it before baking.
Other recipes
If you want to see other types of recipes, you can return to HOME.
