POLENTA MEDALLIONS WITH COTECHINO

November 29, 2019
in Recipe
5367

POLENTA MEDALLIONS WITH COTECHINO

INGREDIENTI
quantity for four people

– 6/7 slices of Polenta Buffet Castello
– 300g of pre-cooked Cotechino
– Extra virgin olive oil

PREPARATION

Boil the cotechino by dipping it in cold water and cook it for about 20 minutes. Meanwhile open a package of Polenta Buffet Castello and cut it in slices of 1 cm, then place your medallions on a baking pan and heat them for about ten minutes. When the cotechino will be cooked, drain it and put it on a cutting board paying attention to not get burned. Unwrap it and cut it in slices. dispose a cotechino slice one every medallion of polenta and set them with a decorated toothpick. If you like you can put another slice of polenta then a slice of cotechino to make some nice turrets! Obviously they could be served as appetizer as main dish.

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