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1
In a 12 to 14-inch saucepan over medium heat, heat the olive oil until hot but not smoking.
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2
Add the veal pieces and giblets and cook until evenly browned on all sides, about 10 to 15 minutes.
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3
Add the onion, carrot, celery and parsley and cook until the vegetables begin to soften, about 5 minutes.
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4
Season to taste with salt and pepper.
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5
Add the tomatoes and the wine and break up the tomatoes with the back of a spoon.
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6
Adjust the seasoning.
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7
Lower the heat to let the mixture simmer gently until the wine evaporates, about 10 minutes.
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8
In the meantime, roughly chop the reconstituted mushrooms.
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9
Once the ragu has simmered for 10 minutes, add the chopped mushrooms and allow the mixture to continue simmering for another 20 minutes.
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10
Preheat the oven to 400 degrees F.
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11
Slice the cooled polenta 1/2-inch squares.
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12
Lightly butter a 9-inch by 9-inch by 3-inch glass or ceramic baking pan.
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13
Use 1/3 of the polenta to cover the bottom of the pan with a layer of squares lain side-by-side.
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14
Cover with 1/2 of the veal and mushroom ragu, then top with a layer of 1/4 of the Parmigiano-Reggiano.
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15
Begin again with another layer of polenta squares, topped with 1/2 of the chicken liver mixture, topped with 1/4 of the Parmigiano-Reggiano.
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16
Repeat from the first layer of polenta, ending with Parmigiano-Reggiano atop the chicken liver ragu.
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17
Grate some more Parmigiano-Reggiano over the top, if desired.
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18
Place the prepared casserole in the oven and bake until the dish is heated through and the Parmigiano on top is brown and bubbly, about 20 minutes.
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19
Serve immediately.
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20
In a 3-quart saucepan, heat water and salt until boiling.
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21
Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken.
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22
Switch to a wooden spoon, pull off heat and continue to stir until thick as paste.
