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1
For the red sauce: Place a rack in the center of the oven.
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2
Heat some EVOO in a medium Dutch oven or saucepot over medium-high heat.
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3
Add the garlic, carrots, celery and onions to the pot.
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4
Sprinkle with salt and pepper, add the bay and thyme and cook to soften, 5 to 6 minutes.
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5
Next, stir in the wine and tomato paste.
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6
Add the tomatoes and crush with a potato masher or wooden spoon.
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7
Bring the sauce to a bubble and reduce the heat to a simmer and thicken, 15 minutes.
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8
Preheat the broiler.
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9
For the bechamel and ricotta: Melt the butter in a saucepot over medium heat and whisk in the flour for 1 minute.
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10
Then whisk in the milk and bring to a bubble.
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11
Season the sauce with salt, pepper and nutmeg.
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12
Thicken the sauce and keep warm over low heat.
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13
Drain the spinach well and separate into small pieces.
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14
Mix together the fresh ricotta and spinach in a small bowl.
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15
For the polenta: Bring the milk and chicken stock to a low boil.
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16
Add the polenta and season with the fennel, if using, salt and pepper.
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17
Whisk the polenta to mass, 3 minutes.
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18
Finish the polenta by stirring in 1/2 of the Parmigiano-Reggiano and the butter.
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19
Butter a casserole dish.
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20
Add half of the red sauce, and top with half of the polenta.
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21
Pour the bechamel sauce over the polenta and dot with the ricotta cheese and spinach.
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22
Top the bechamel layer with the remainder of the polenta.
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23
Top the polenta with more red sauce and the remaining Parmigiano-Reggiano and provolone.
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24
Reserve remaining red sauce, if any, to serve on the side.
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25
Broil to set and brown, 5 minutes.
