Timballo di polenta e cotechino

The polenta and cotechino timballo is a hearty and traditional dish, especially during the winter holidays in Italy. Here’s how to prepare it.

Ingredients

• 300 g instant polenta
• 1 cotechino (about 500-700 g)
• 50 g butter
• 100 g grated cheese (Parmesan or Pecorino)
• Salt, q.b.
• Water, q.b. (for the polenta)
• 2 bay leaves (optional, for cooking the cotechino)

Preparation

1. Start by preparing the cotechino: if you bought a pre-cooked cotechino, about 20-30 minutes of heating in boiling water is enough. If instead you have a raw cotechino, you will need to cook it for about 2 hours in boiling water with a couple of bay leaves.

2. For the polenta, bring to a boil the amount of water indicated on the package of instant polenta, taking into account the number of servings you intend to prepare. Add salt, and pour in the polenta, stirring constantly to avoid lumps.

3. Cook the polenta for the time indicated on the package, then remove from the heat and add half the butter and half the grated cheese, stirring well until fully incorporated.

4. Slice the cooked cotechino into half-centimeter disks.

5. Take a mold or baking dish that can go in the oven and grease it with a little of the remaining butter. Pour in a first layer of polenta, then arrange some cotechino disks on top, and sprinkle with a little grated cheese.

6. Continue alternating layers of polenta and cotechino, finishing with a layer of polenta and a sprinkle of grated cheese.

7. Dot the surface with the rest of the butter.

8. Bake the timballo at 200 °C for about 20 minutes or until the surface is golden and crispy.

9. Remove from the oven and let the polenta and cotechino timballo rest for a few minutes before serving.

Curiosità

This dish is an example of how typical Italian cuisine ingredients can be combined into a single, hearty meal. Polenta and cotechino are both dishes that evoke traditional flavors, and their union creates a pleasant contrast of textures and tastes.