Polenta Pasticciata

Ingredients for 4 servings:

• 250 g corn semolina (polenta)
• 1 liter of salt water
• 100 g butter
• 1 pinch(s) nutmeg, freshly grated
• 500 g minced beef
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 small carrot(s)
• 1 piece(s) celery
• 3 tbsp tomato paste
• 150 ml red wine, dry
• 150 ml beef broth
• salt and pepper
• oregano
• 1 bay leaf
• 100 g Parmesan, freshly grated
• olive oil

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

Lombard polenta casserole – it doesn’t always have to be lasagna…

Bring the salted water to a boil in a heavy, deep pot. Slowly add the semolina while stirring. The water should remain simmering to avoid lumps. Reduce the heat and simmer the polenta for 30 minutes, stirring vigorously frequently. Stir in 20g butter and a pinch of nutmeg. Pour the mixture into a small, square, rinsed baking dish and smooth it out. The polenta layer in the dish should be about 3-4cm thick. Allow to cool, then cover and refrigerate for several hours, preferably overnight. Brown the minced meat in a little olive oil until crumbly. Add the finely chopped onion and garlic, tomato paste, and finely chopped vegetables. Continue to sauté everything. Add the bay leaf, deglaze with the wine and stock, season with the spices, and let the ragù simmer gently for another 5-10 minutes. Turn the polenta out of the dish onto a board and cut into 3-5 mm thick slices. Grease a baking dish and place a layer of polenta slices in the dish. Melt the remaining 80 g of butter and drizzle it over the polenta. Sprinkle with a little Parmesan cheese and cover with the minced meat ragout. Layer more polenta and continue until all the polenta and minced meat ragout have been used up. Finish with polenta slices and brush them with the remaining butter. Bake in a preheated oven at 150°C for 30 minutes. Remove from the oven and sprinkle with the remaining Parmesan cheese. Serve hot. A green salad goes well with this dish.