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Polenta Pasticciata - Polenta Lasagne

A home-style Polenta Pasticciata - Polenta Lasagne made with Polenta Beef Tomato And Red Wi, Dried Porcini Or Other Wild, T Olive Oil, T Butter, and Med Onion Minced. Serves 6. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 7 cup
• 1/3 oz
• 3
• 3
• 1
• 3
• 1
• 1
• 1 lb
• 3
• 2/3 cup
• 35 oz
• 2/3 lb

Method (preview)

1. 1

   TO PREPARE: Pour polenta on an oiled work surface and spread 1/4" thick.

2. 2

   Let stand until cooled completely and firm, about 15 min. Cut into 3" squares; set aside. (Can transfer squares to a baking sheet, cover and refrigerate overnight.)

3. 3

   Chop mushrooms coarse.

4. 4

   TO COOK: Heat oil and butter in a large skillet.

5. 5

   Add onions, parsley, carrots, and celery; saute' until softened, about 10 min. Add ground meat; saute' until lightly browned, about 8 min. Stir in mushrooms, reserved mushroom soaking liquid, tomato paste, and wine; simmer for 5 min. Add tomatoes and their reserved juice; partially cover and simmer until sauce thickens slightly, about 30 min. Season this sauce with 1t salt and 1/2 t pepper or to taste. (Can cool, cover, and refrigerate overnight.)

6. 6

   Heat oven to 450F.

7. 7

   Arrange half of the polenta squares in the bottom of an oiled 13x9" baking pan.

8. 8

   Pour half the sauce over the polenta squares; spread to cover.

9. 9

   Sprinkle half the grated cheese over the sauce.

10. 10

    Repeat with another layer of each.

11. 11

    Bake until lasagne is heated through and cheese is golden brown, 15 - 20 min; let stand 10 min, cut into squares and serve.

12. 12

    From Cook's magazine, Nov '89.