Polenta Pasticciata

Polenta Pasticciata (or polenta lasagna) is a comforting dish that layers creamy polenta with leftover meat ragu and cheese

Ingredients

• Prepared smooth and creamy polenta

• 1 quart meat ragù (such as ragù Bolognese)

• 3 ounces grated mozzarella or Parmigiano-Reggiano cheese, divided

• 2 tablespoons unsalted butter, cut into small piece

Directions

1. Prepare the Polenta: Cook a batch of smooth and creamy polenta according to your preferred recipe.

2. Preheat Oven: Set your oven to 350°F (180°C).

3. Assemble the Dish:

   In a medium (approximately 2-quart) baking dish, spread a thin, even layer of the cooked polenta.

   Sprinkle a portion of the grated cheese over the polenta.

   Spoon half of the meat ragù over the cheese in an even layer.

   Add another layer of polenta, followed by more grated cheese and the remaining ragù.

   Top with a final layer of polenta, dot with butter, and sprinkle the remaining cheese on top.

4. Bake: Place the assembled dish in the preheated oven and bake until heated through and the top is golden, about 20 minutes.

5. Rest and Serve: Allow the dish to rest for about 20 minutes to set before serving.

   Notes:

   Cheese Option: Use mozzarella for a melty texture or Parmigiano-Reggiano for a sharper, nuttier flavor.

   Serving Suggestions: Pair with a fresh green salad or steamed vegetables for a complete meal