Polenta Tartlets with Cotechino
A very nice idea to bring to the table for the New Year’s Eve dinner. Tartlets made with a polenta base and filled with cotechino or zampone and a bit of cheese. If you want to be traditional and don’t want to miss lentils on the most important night of the year, you can easily add some on the tartlets along with the cotechino. If the tartlets do not convince you, you can always make the classic Cotechino and lentils or experiment with these recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the polenta tartlets with cotechino:
- 1 liter water
- salt
- 2 cups cornmeal (Instant)
- vegetable oil
- cotechino
- breadcrumbs
- cheese (To taste)
Steps
For the preparation of the polenta tartlets with cotechino watch the video HERE.
Polenta preparation:
In a saucepan, bring the water to a boil, salt it, then when it boils add the cornmeal, stirring with a whisk to prevent lumps. Cook for a few minutes (check the exact minutes on your package).
Once ready, brush the molds with a bit of oil, add some breadcrumbs at the bottom, then fill with polenta leaving a bit of central space.
Wait for it to harden (about 10 min). Meanwhile, cook the cotechino following the instructions on the package, then cut it into cubes. Remove the pies from the molds.
Put a bit of cheese in each, cotechino pieces, and some more cheese on top. Decorate to taste!
Enjoy your meal!
