Pasticcio Di Polenta Con Ragu Di Carne

Ingredients

9 oz. yellow polenta
1 1/2 qts. water
4 tbs. butter
meat ragu’
8 tbs. grated Parmigiano
1 oz. white breadcrumbs
1/4 oz. salt

How to make the Pasticcio Di Polenta Con Ragu Di Carne – Polenta with Meat Ragu’:

Pre-heat oven to 375°F. Make a polenta as in basic recipe. Once ready, pour into a large baking dish, previously moistened with water so that polenta does not stick to the sides. Let cool, turn the casserole upside down, and turn out.

Cut the polenta horizontally into 4 equal layers with a long, wooden knife or a colorless string. Butter the same baking dish, and pour in a few tbs. of ragu’. Place the first layer of polenta at the bottom of the baking dish; spread ragu’ over the layer of polenta and sprinkle with Parmigiano.

Repeat with the remaining 3 layers of polenta in order to rebuilt its original shape. End with the ragu’, dot with butter and sprinkle with the rest of the Parmigiano mixed with a pinch of grated breadcrumbs. Bake for about 40 mins. and then serve.

Serves 4-6

books-on-italy.com

books-on-italy.com

books-on-italy.com

books-on-italy.com

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.