Discs of polenta with cotechino sausage and mashed lentils with Cougnà of Moscato d’Asti
(recipe developed in collaboration with Terry Sarcina, ALTOPALATO)
Ingredients for 6 serves
some slices of polenta with a thickness of 1 cm each
150 grams of cooked sausage
150 grams of lentils
3 tablespoons of Cougnà Moscato d’Asti
1 onion
2 bay leaves
1 bunch of parsley
2 tablespoons of extravergine olive oil
salt and pepper
Wash the lentils and keep them immersed in cold water for about 12 hours; drain and place in a pan, cover with water, add the onion, peeled and sliced, bay leaf and cook for about 1 hour, season them when almost cooked, occasionally adding a little hot water if necessary.
Drain the lentils and mash them; add the chopped parsley, olive oil and a pinch of salt and pepper.
Cut the slices of polenta into many discs of 4-5 cm diameter each and brown them lightly on both sides in a frying pan.
Add a little lentil puree over each disc, put a slice of sausage on top of each disc and complete with a teaspoon of Cougnà Moscato d’Asti.