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Polenta Pasticciata – Polenta Lasagne

Polenta Pasticciata - Polenta Lasagne recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 340.2
Dietary: Gluten-free
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
  • 7 cup Polenta; see master recipe
Directions
  1. 1
    Pour the cooked polenta onto an oiled work surface.
  2. 2
    Spread the polenta out to a thickness of 1/4 inch.
  3. 3
    Let the polenta stand until it cools completely and firms up, about 15 minutes.
  4. 4
    Cut the firm polenta into 3-inch squares and set aside.
  5. 5
    Soak dried porcini mushrooms in 1/3 cup warm water until softened, about 30 minutes.
  6. 6
    Strain the soaking liquid through a fine sieve to remove grit, and reserve the liquid.
  7. 7
    Coarsely chop the softened mushrooms.
  8. 8
    Heat olive oil and butter in a large skillet over medium heat.
  9. 9
    Add minced onion, parsley, carrots, and celery; sauté until softened, about 10 minutes.
  10. 10
    Add the lean ground beef; sauté until lightly browned, about 8 minutes.
  11. 11
    Stir in the chopped mushrooms, reserved mushroom liquid, tomato paste, and red wine; simmer for 5 minutes.
  12. 12
    Add the drained plum tomatoes and their reserved juice; partially cover the skillet.
  13. 13
    Simmer the sauce until it thickens slightly, about 30 minutes.
  14. 14
    Season the sauce with salt and ground black pepper to taste.
  15. 15
    Preheat the oven to 450ðF (232ðC).
  16. 16
    Arrange half of the polenta squares in the bottom of an oiled 13x9-inch baking pan.
  17. 17
    Pour half of the sauce over the polenta squares and spread to cover evenly.
  18. 18
    Sprinkle half of the grated Pecorino cheese over the sauce.
  19. 19
    Repeat the layering with the remaining polenta, sauce, and cheese.
  20. 20
    Bake until the lasagne is heated through and the cheese is golden brown, 15 to 20 minutes.
  21. 21
    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.

Keywords: polenta, lasagna, italian, beef, tomato, mushroom, baked, comfort food, savory, dinner, vegetarian option, rustic
Read it online: https://www.chefs-mate.com/recipe/polenta-pasticciata-polenta-lasagne/