✓ Recipe for New Year's Eve: polenta stars and lentils

How to light up New Year's Eve with typical New Year's ingredients but revisited in a form that can also please children? With polenta stars pure white, lentils sweet and quick to cook e sausages tasty. In the dish, the red and black of the lentils, scented with fennel seeds, will give an unusual touch.

Happy 2022 everyone!

Ingredients (for 3)

200 g of peeled red lentils
150 g of black lentils
6 small sausages
1 onion
1 clove of garlic
2 bay leaves
3 slices of cooked white polenta
4 small tomatoes
1 carotina
extra virgin olive oil
sale
2 potatoes
XNUMX cups milk
XNUMX/XNUMX cup salted butter

Method

Scrape the carrot and wash the cherry tomatoes. Cut both into cubes and slice the spring onion finely. Stew the latter with a tablespoon of oil and a bay leaf, stir and cook for a few minutes. Add the red lentils and add a couple of ladles of vegetable broth. After a few minutes, add the sausages and perfumed with fennel seeds.

Instead, boil the black lentils with a bay leaf in salted water and cook, then drain.

Peel the potatoes and steam or boil them. As soon as they are ready, mash them with a potato masher, melt a small piece of butter in a saucepan and add them wetting with a glass of hot milk, mix with a whisk and season with salt.

Cut out the slices of polenta with a star-shaped mold (or whatever you like): arrange the red lentils in the center, around the black ones. Cut the salami into slices and put the purée in a pastry bag (or simply help yourself with a teaspoon): decorate the slices with a sprig of mashed potatoes. Serve.

Advice. To obtain slices of polenta to cut out, cook the white polenta as per the recipe on the package, keeping as little liquid as possible. Pour the polenta into a rectangular pan and let it cool for a few hours.

The authors of the recipe and the photos

Miralda Colombo, journalist and blogger, for mymodernparents.com he has a mission: to develop healthy and complete recipes that appeal to children and adults alike. Miralda has a blog www.ilcucchiainodialice.com born on the occasion of the weaning of her daughter Alice and which gave rise to the children's cookbook "The spoon", ed. Gallucci.

Cevì (Cecilia Viganò) is an artist, photographer and illustratorgraduated from the Brera Academy. She takes photos and illustrates Miralda's dishes to show mothers that with a touch of creativity and imagination even the simplest recipes can become tastier. Because the eye also wants the part of her.

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