Difficult140 minutes
3 people
Bring 1 liter of salted water to a boil, then slowly pour in the cornmeal. Stir with a whisk and cook the polenta for 45-50 minutes, stirring occasionally with a wooden spoon.
Pour the polenta onto baking paper, cover with another sheet, spread it out into a layer 1-2 cm thick, and let it cool. Using a pastry cutter, cut out lots of discs.
Blend the chickpeas with a little of their cooking liquid, adding the lemon juice and a little oil while blending, then season with salt and pepper. Meanwhile, place a package of Ottocento Cotechino in hot water and cook for 20 minutes from boiling point. Remove the cotechino from the sealed bag, taking care to drain all the liquid.
Cut it into slices. Place a little chickpea mousse, a slice of cotechino sausage, a little thyme, and a few currants on top of each polenta disc, after browning it in a pan with a little oil.
Enjoy your meal!
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60 minutes
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260 minutes
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