Polenta and Cotechino Timbale
- Lactose Free
- Energy Kcal 524
- Carbohydrates g 22.9
- of which sugars g 1.3
- Protein g 20.6
- Fats g 38.9
- of which saturated fat g 13.76
- Fiber g 1.5
- Cholesterol mg 84
- Sodium mg 1840
- Difficulty: Average
- Prep time: 15 min
- Cook time: 40 min
- Serving: 8
- Cost: Low
PRESENTATION
Polenta and cotechino timbale is a classic dish from Northern Italy that’s often seen on New Year’s Eve tables. It’s really, really good! Traditionally, you’d have cotechino sausage and lentils served separately. But this version? It gives things a modern twist.
And look, instead of serving them apart, this polenta timbale recipe wraps those tender cotechino slices in creamy polenta, kinda like an Italian-style baked casserole. So, so delicious. You get that moist sausage paired with cheesy, golden polenta—baked together. Honestly, every bite feels special. Regions like Lombardy and Emilia-Romagna—where it’s super popular—have been enjoying this for years. Why? Because it keeps those cotechino sausage dish flavors alive, but in a way that looks super impressive on the table.
The cheesy filling? It melts with the sausage, and wow, each cut offers a gooey surprise. It’s one of those Italian recipes that shows tradition can stay alive, even with a fresh spin. What’s different about this polenta and cotechino timbale is how it blends tradition with comfort. Polenta brings a cozy, rustic vibe. Which is great. Cotechino adds that celebratory flavor. It’s not your typical sausage bake. Not at all.
The outside is a bit more crisp because of the baked polenta shell, while the inside stays juicy with all that sausage and cheese goodness. In Italy, cotechino on New Year’s is said to bring good luck, and this baked polenta and sausage bake captures those good vibes. You know what? It looks cool and feeds a crowd.
Whether you're prepping it for a holiday meal or just want something different, this cotechino sausage dish is a winner. People might debate which region does it best, but everyone agrees that this baked polenta casserole is the kind of food that makes you wanna dig in and celebrate. It’s not about being fancy—it’s about tasty food that brings people together. And honestly, you can’t go wrong with that.
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- INGREDIENTS
- Ingredients for a 20 cm (8 inches) diameter mold
- Instant flour for polenta 3 ⅓ cups (400 g)
- Precooked cotechino 1.1 lbs (500 g)
- Toma cheese 7.1 oz (200 g)
- Water 3.3 cups (800 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt 3 ⅓ tsp (20 g)
- Rosemary 2 sprigs
- Mustard 1 spoonful - poor
- Black pepper to taste
- Balsamic vinegar glaze to taste
How to prepare Polenta and Cotechino Timbale
To make the polenta and cotechino timbale, you'll need a pre-cooked cotechino; if you don't have any leftover, you can make it following our instructions you find in the recipe for Cotechino (Pork sausage) with lentils. Then proceed with the preparation of the polenta: pour the water into a high-sided pot, along with the oil and salt 1, and heat it well. Add the flour into the pot in a rain 2 and mix it well with a wooden spoon to avoid forming lumps 3.
You should obtain a rather dense polenta 4. Put the pre-cooked cotechino in a bowl and mash it with a fork 5 to obtain a sort of ragù, then season it with mustard, chopped rosemary 6
and black pepper 7. Stir to flavor and set aside 8. Cut the toma cheese into irregular cubes 9.
Butter a 20 cm (8 inches) diameter and 8 cm (3 inches) high bundt pan, using a brush to grease the entire fluted edge well 10. Now pour part of the polenta on the bottom and sides 11, pressing it with slightly dampened fingers 12.
After lining the entire mold 13, fill the inside with the cotechino and cheese 14 and cover with the remaining polenta 15.
Press the surface well so that it is as uniform as possible 16, then bake in a preheated static oven at 392°F (200°C) for 30 minutes. When cooking is complete, remove the timbale from the oven 17 and let it cool completely, then unmold it by turning it upside down on a serving plate 18. Your polenta and cotechino timbale is ready, you can serve it sliced and garnished with balsamic vinegar to taste.