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1
Make sauce: Heat the oil and 2 tablespoons of butter, and gently saute the onion, carrots, celery and bacon until they change color.
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2
Add the veal, let this brown, then pour in the wine.
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3
Cook for 5 minutes.
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4
Peel, seed, and finely chop the tomatoes.
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5
Add these to the pan, season with salt and pepper, cover and cook gently for 1 1/2 hours.
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6
While the sauce cooks: Soak the mushrooms in warm water and finely chop the giblets.
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7
When the mushrooms have been soaking for 30 minutes, drain, pat dry, and chop finely.
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8
Bring a large pan of salted water to a boil, at least 8 1/2 cups.
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9
Pour in the cornmeal, stirring constantly, lower the heat, and cook gently, stirring frequently, for 30 minutes, or until it is a thick, smooth mass.
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10
Pour it into a square baking pan, let it cool, and then cut into 1/4 inch thick slices.
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11
Set aside.
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12
Melt 3 tablespoons butter and saute the mushrooms and giblets gently for 5 minutes.
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13
Sprinkle lightly with salt.
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14
Rub a fairly large pie dish generously with butter.
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15
Cover with a layer of polenta, and spread with a layer of the meat sauce, another of polenta and one of mushrooms and giblets.
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16
Sprinkle with grated Parmesan and add a layer of sliced Parmesan.
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17
Dot with butter.
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18
Continue in this manner until all the ingredients are used up, finishing with a sprinkling of grated Parmesan and slivers of butter.
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19
Bake at 475 degrees 30 minutes, or until heated through and serve very hot.
