Polenta Lasagna With Mushroom Ragù (Polenta Pasticciata) Recipe

1. 1

   Preheat oven to 350u00b0F. In a small saucepan, heat heavy cream over medium heat until simmering. Lower heat to medium-low and cook, stirring often to prevent scorching, until cream is reduced by half, about 15 minutes. Whisk in 2 ounces grated parmesan cheese until melted. Cover and set aside.

2. 2

   In a medium (roughly 2-quart) baking dish, spread a thin, even layer of polenta. Top with a small amount of the remaining grated Parmesan. Spoon half of the ragu on top in an even layer and drizzle with about 2 tablespoons of Parmesan cream.

3. 3

   Gently spread another even layer of polenta on top of ragu, covering it completely, then top with more grated Parmesan and the rest of the ragu. Drizzle 2 more tablespoons Parmesan cream on top. Spread a final thin layer of polenta on top, dot with butter and top with more grated Parmesan.

4. 4

   Bake polenta lasagna until heated throughout and golden on top, about 20 minutes. Let stand until cooled slightly so that the polenta sets a little, about 20 minutes. Reheat remaining parmesan cream, thinning with a little water if necessary, and serve polenta lasagna, spooning Parmesan cream on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.