Polenta basket:
Heat 4 litres of water in a saucepan, enough for one kilo of flour.
Add two tablespoons of coarse salt.
When the water boils, pour in the Storo Yellow Cornmeal in a steady stream, stirring quickly to prevent lumps from forming in the mixture.
Bring to a boil and cook, stirring, for about 30–40 minutes.
Once ready, line a greased mould with a layer of polenta and place another mould in the centre, pressing firmly.
Let the polenta baskets cool.
Lentils with pancetta:
Soak the lentils overnight to soften and allow them to cook.
Once ready, drain them and rinse under running water using a strainer.
Place the lentils in a saucepan, cover them completely with cold water, and cook for 20–40 minutes over a low heat.
In the meantime, heat a drizzle of olive oil in a pot and sauté the onion, the diced pancetta from Salumificio Bomè, sage and rosemary for a few minutes.
Add the sautéed meat, season with salt at the end of cooking, and serve the lentils in polenta baskets.
