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Polenta served with rich, slow-cooked cotechino sausage — a New Year's tradition in northern Italy. This high protein mediterranean family dish is deeply savory and festively indulgent.
Pierce the cotechino sausage casing several times with a fork, then submerge in a pot of cold water to cover. Bring to a gentle simmer over low heat, not a rapid boil, to avoid splitting the sausage. Cook for about 2 hours, adjusting the heat to maintain a very gentle simmer.
Midway through sausage cooking, begin preparing the polenta. In a large heavy saucepan, bring 3 cups water, 1 cup milk, and 1.5 teaspoons kosher salt to a boil over medium-high heat.
Rain the cornmeal slowly into the pot, whisking constantly to prevent lumps. Once the mixture thickens, reduce heat to low and continue stirring frequently with a wooden spoon.
Simmer polenta uncovered, stirring every 5 minutes to prevent sticking, until very creamy and the grains are tender, about 35-40 minutes. Stir in 2 tablespoons butter and 0.5 cup Parmesan until smooth.
Once the cotechino is cooked through, carefully remove and slice into thick rounds. Plate the creamy polenta in a wide, shallow dish. Arrange sausage slices on top. Finish with freshly ground black pepper and a drizzle of olive oil if desired. Serve immediately while hot.
