Polenta pasticciata is a glorious, wonderful, rib-sticking mess, made by layering soft polenta with lasagna-like fillings, then baking it until browned on top.
at the market, and all I can think about are gut-busting winter dishes like polenta with ragù? As long as there's a lingering chill in the air, I'm going to milk this mental discord—I know I won't be able to get away with it much longer since no one wants to read about parsnips and rutabagas when fresh tomatoes are actually tasting good.
So what am I cooking to appease my messed-up mind? How about something just as"messed up"? Let me explain: There's an Italian dish known as polenta pasticciata, which basically means"messed-up polenta." It may not be the most appetizing name, but perhaps I can win you over with a better description. Polenta pasticciata is nothing other than a baked polenta lasagna, with layers of polenta instead of any noodles.
, which means it's cooked with enough liquid for long enough that you aren't stuck picking raw cornmeal grit out of your teeth after eating it.Serious Eats / Vicky Wasik Then we top it with some grated Parmesan, for extra flavor. On top of that layer of polenta and cheese goes our filling, in this case a rich mushroom ragù that's bound with a small amount of tomato and just happens to be vegetarian. I went over the top and made a Parmesan cream by reducing heavy cream and whisking grated Parm into that, so I spooned some of that on top of the mushrooms as well.
...dot it with butter, and grate even more cheese on top. Into the oven it goes, at 350°F for about 20 minutes, just long enough to heat it through and brown the top slightly.Before cutting into it, it's best to let your polenta pasticciata stand for 20 minutes or so, since the piping hot polenta can be really soft. Once it's firmed just a tad, you can scoop or cut pieces from the casserole more cleanly.Of course, that's if you have your head on straight.
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