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For the Cotechino

1. Bring a large saucepan of water to the boil.

2. Add cotechino together with its wrapping.

3. Reduce heat to low-medium.

4. Weight cotechino with a lid or plate to fit inside saucepan and simmer until cooked, about 2 hours.

5. Drain, thickly slice and serve warm.

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For the Polenta

• 4 Cups water (substitutable with milk, 3:1 or 2:2)

• Salt to taste

• 3 Tablespoons butter

• 1/2 cup Parmigiano-Reggiano cheese, grated

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1. Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.

2. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.

3. Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

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For the Lentils

• 3 Tablespoons olive oil

• 1 Small onion, peeled and finely diced

• 3 garlic cloves, peeled and minced

• 1 1/2 Cups small green lentils

• 1 (14 Ounce) Canned chopped tomatoes

• 1 (14 1/2-ounce) Canned chicken or vegetable broth

• 2 Cups water

• 2 Bay leaves

• Salt and pepper to taste

• 1/3 Cup fresh parsley, chopped

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1. Heat the olive oil in a heavy saucepan and cook the onions until they are translucent, about 8 minutes.

2. Add the garlic and continue to cook another minute or two, then add the lentils, tomatoes, bay leaves, 1 cup water, and broth and bring to a boil.

3. Reduce the heat, and cook over low heat, adding additional water as needed until tender, about 20 minutes.

4. Season with salt and pepper, remove the bay leaves and stir in the chopped parsley.

5. Serve hot.

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