Polenta panini

Cornmeal has been for generations the alternative flour option as opposed to the more refined wheat. Boil it into a porridge and you will get polenta, which has been for centuries the staple food of entire populations in north of Italy areas. A large dish of polenta accompanied by mushrooms and, in the holidays, by wonderfully sticky sausages, was very common in peasant tables. When white flour was hard to spot, for children's snacks, polenta was offered with the addition of milk and sugar. I love the idea of turning a huge traditional dish into a miniaturized heavenly version with an assured yummy effect. In this aperitivo snack that I created exclusively as part of my collaboration with Martini, which I previously talked about here, I combine the tastiness of cotechino Modena (a fresh sausage made from pork, fatback, and pork rind to be found in specialty stores) with Taleggio cheese's mountain piquancy. The mouthwatering result will be an instant success for your spring parties in #foodhappiness mode on. Want to give it a try?

Polenta Panini for Aperitivo time

Ingredients for 4 people:

• 1 Italian cotechino (500 gr.) • 350 gr. Polenta Valsugana type • 4 lt. plain water • 250 gr. taleggio cheese • 1 pinch of pink peppercorn •1 pinch of fine salt and a handful of rocky salt

In a large pot, boil 1.5 lt. of water at medium fire. When the water gets to a boiling, add  a handful of rocky salt, lower the heat and pour the polenta in. Stir carefully for about 8 minutes and always in the same direction, with a wooden spoon. Spread the polenta cooked on a large dish and let cool for about an hour.

In another saucepan, boil 2.5 lt. water. When the water gets to a boiling it's time to add the cotechino in. Let it cook for 15 to 20 minutes.

Cut the cold polenta, cotechino and cheese into rounds using a small pastry round cutter. Divide the polenta slices, 2 by 2, and fill each sandwich with a slice of cotechino and one of taleggio cheese. Heat the polenta sandwich in the oven at 180 degrees for 3 minutes (enough to melt the cheese). To serve, place a stick on each sandwich and sprinkle with pink peppercorn.

With love and polenta,

Eleonora

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