Polenta with cotechino
- 2 pre-cooked cotechini
- 400 g of shallots or Tropea onions
- 1/2 cup of white wine
- 40 g of butter
- salt, pepper
- roasted polenta
Cook the cotechino following the instructions on the package. Clean the shallots and cook for 5 minutes in boiling salted water.
In a casserole, melt the butter and add the drained shallots. Sauté for 4 minutes, then turn the heat up and simmer with wine until evaporated. Add salt and pepper.
Slice the cotechino and serve with the toasted polenta slices and the shallots.