This Polenta Pasticciata is a comforting Italian classic that reimagines lasagna using firm polenta slices instead of pasta sheets. The dish features a robust ragù made with lean ground beef, dried porcini mushrooms, and simmered plum tomatoes, creating a deep, earthy flavor profile. The polenta provides a tender, slightly chewy texture that absorbs the savory sauce beautifully. It is an excellent choice for a hearty weeknight dinner or a cozy weekend meal. While traditionally rich, this version allows for adjustments to suit your taste. Serve hot with a simple green salad for a complete, satisfying experience that brings rustic Italian charm to your table.
Polenta Pasticciata – Polenta Lasagne
Description
This Polenta Pasticciata is a comforting Italian classic that reimagines lasagna using firm polenta slices instead of pasta sheets. The dish features a robust rag&# 195;¹ made with lean ground beef, dried porcini mushrooms, and simmered plum tomatoes, creating a deep, earthy flavor profile. The polenta provides a tender, slightly chewy texture that absorbs the savory sauce beautifully. It is an excellent choice for a hearty weeknight dinner or a cozy weekend meal. While traditionally rich, this version allows for adjustments to suit your taste. Serve hot with a simple green salad for a complete, satisfying experience that brings rustic Italian charm to your table.Ingredients
Directions
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Pour the cooked polenta onto an oiled work surface.
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Spread the polenta out to a thickness of 1/4 inch.
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Let the polenta stand until it cools completely and firms up, about 15 minutes.
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Cut the firm polenta into 3-inch squares and set aside.
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Soak dried porcini mushrooms in 1/3 cup warm water until softened, about 30 minutes.
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Strain the soaking liquid through a fine sieve to remove grit, and reserve the liquid.
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Coarsely chop the softened mushrooms.
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Heat olive oil and butter in a large skillet over medium heat.
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Add minced onion, parsley, carrots, and celery; sauté until softened, about 10 minutes.
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Add the lean ground beef; sauté until lightly browned, about 8 minutes.
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Stir in the chopped mushrooms, reserved mushroom liquid, tomato paste, and red wine; simmer for 5 minutes.
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Add the drained plum tomatoes and their reserved juice; partially cover the skillet.
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Simmer the sauce until it thickens slightly, about 30 minutes.
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Season the sauce with salt and ground black pepper to taste.
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Preheat the oven to 450ðF (232ðC).
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Arrange half of the polenta squares in the bottom of an oiled 13x9-inch baking pan.
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Pour half of the sauce over the polenta squares and spread to cover evenly.
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Sprinkle half of the grated Pecorino cheese over the sauce.
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Repeat the layering with the remaining polenta, sauce, and cheese.
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Bake until the lasagne is heated through and the cheese is golden brown, 15 to 20 minutes.
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Let the dish stand for 10 minutes before cutting into squares and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 340.2kcal
- % Daily Value *
- Total Fat 2.9g5%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 46.2mg2%
- Total Carbohydrate 75.6g26%
- Dietary Fiber 10.1g41%
- Sugars 2.1g
- Protein 10.9g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make-ahead: You can prepare the polenta squares and refrigerate them overnight. The sauce can also be made in advance, cooled, covered, and refrigerated overnight for deeper flavor development.
Vegetarian Variation: Omit the ground beef and increase the amount of mushrooms or add lentils for a meat-free version. Use olive oil instead of butter for a vegan adaptation.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Ingredient Note: The original recipe mentions "Polenta; see master recipe." Ensure your polenta is cooked until very thick and firm before spreading it out to cool, as it needs to hold its shape when cut.
