Cups with Cornmush and Cotechino

INGREDIENTS
For the cheese cream:
20 ml milk
4 tbs liquid cream
4 tbs grated parmesan cheese
2 tbs cheese of your choice (Valcatosso, Raschera…)
1 egg yolk
Salt and pepper

Then you’ll need:
Enough corn mush to fill the cups to 1/3
Little Cotechini from Salumificio Marchisio: for each cotechino you will make 3 slices (you need two slices for each cup).

METHOD

1. Put milk and cream in a small pot with cheese and egg yolk: cook over low heat, stir constantly with a whisk so that the cheese and egg melt without clots. It takes just a few minutes for the cream to thicken.
2. Add some salt and pepper into the cheese cream and put it in a bowl: you will have to heat again the cream in bain-marie or microwave.
3. Cook the corn mush, fill the cups to 1/3 and cover them with a plastic film: this way the corn mush will not dry.
4. Boil Marchisio Cotechini, peel the skin off while still hot and cover to keep them juicy.
5. Heat the cheese cream and pour it into the cups over the corn mush.
6. Slice cotechini and put two slices in the cheese cream like wafer cookies in ice cream.
7. Heat the finished cups in the microwave and serve them hot with a white wine.

from lamascaincucina