Polenta Casserole with Meat Sauce (Polenta Pasticciata con Ragu di Carne)

Immediately after cooking in liquid, polenta is soft and creamy and can be served as is, usually as a bed for stews or sauces. Or it can be allowed to set up in a shallow pan or bowl and then cut into slices or wedges. These firm pieces can be grilled or fried and used in place of bread for crostini or layered, as in this dish, and baked with a meat sauce and cheese. Other cheeses, such as fontina or young pecorino, can replace the mozzarella, and a plain tomato sauce or mushroom sauce can stand in for the ragu. Although polenta is usually associated with northern Italy, this is a southern Italian dish. It's perfect to double or triple for a crowd, and can be assembled a day or two ahead of time and baked just before serving.
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Customer Reviews for Polenta Casserole with Meat Sauce (Polenta Pasticciata con Ragu di Carne)
Review 1 for Polenta Casserole with Meat Sauce (Polenta Pasticciata con Ragu di Carne)
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5 out of 5
January 4, 2015
Would You Recommend? Yes
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Delicious and Super Easy
January 4, 2015
I made this as an alternative to lasagna with pasta and it was very good. It was certainly a lot less labor intensive than a traditional lasagna, in fact I didn't even bother to cut it into squares. I made the first layer and then placed the second piece of polenta right over that. I cut it into small rectangles after baking and served as a first course. It looks great too! Delicious.