Place the water in a steel pot and bring to boil. Then join salt and EVO oil and pour the flour little at a time mixing with a wooden spoon. Keep high-temperature cooking by mixing quickly to avoid the formation of lumps. In the meantime, boil Cotechino di Modena PGI for 20 minutes. Use a pastry ring to cut the polenta and obtain round rings, to be grilled on both sides on a cooking plate. Pour the cornmeal mush on a wooden chopping board and add the pepper and nuts. Slice the Cotechino and serve hot.