Rustic Baked Polenta Pie Recipe

Name: Rustic Baked Polenta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 ounces finely chopped pancetta; 1 cup chopped onions; 1/2 cup chopped celery; 1/4 cup minced carrot; 2 tablespoons minced shallots; 1 tablespoon minced garlic; 4 ounces ground veal round; 4 ounces ground pork sausage; 8 ounces ground beef chuck; 2/3 cup dry red wine; 1 1/2 cups meat stock; 2 cups milk; 1 cup peeled, seed and crushed plum tomatoes; Salt and pepper; 1/2 polenta recipe (same as above)

Servings: persons

2 tablespoons olive oil
2 ounces finely chopped pancetta
1 cup chopped onions
1/2 cup chopped celery
1/4 cup minced carrot
2 tablespoons minced shallots
1 tablespoon minced garlic
4 ounces ground veal round
4 ounces ground pork sausage
8 ounces ground beef chuck
2/3 cup dry red wine
1 1/2 cups meat stock
2 cups milk
1 cup peeled, seed and crushed plum tomatoes
Salt and pepper
1/2 polenta recipe (same as above)

1
Preheat the oven 375 degrees.
2
In a saute pan, heat the olive oil.
3
When the pan is smoking hot, saute the celery, onions, carrots, shallots and garlic.
4
Saute the vegetables for 1 to 2 minutes or until the vegetables are wilted.
5
Add the ground meats and saute until the meat is brown, about 4 to 5 minutes.
6
Strain the fat off the meat.
7
Turn the meat into a saucepan.
8
Deglaze the pan with the red wine.
9
Add the stock and milk.
10
Season with salt and pepper.
11
Bring up to a boil and reduce to a simmer.
12
Simmer for 1 hour and add the crushed red tomatoes.
13
Continue simmering for 45 minutes or until the mixture resembles a thick, meaty stew.
14
Grease a 3 quart baking dish.
15
Slice the polenta into 1-inch slices.
16
Spoon a small amount of the ragu over the bottom of the dish.
17
Arrange the polenta over the ragu.
18
Top the polenta with the ragu and sprinkle with the cheese.
19
Repeat the procedure until all the polenta is used.
20
Spread any remaining ragu on top and sprinkle with remaining cheese.
21
Bake for 1 hour covered and the last 5 minutes uncovered.
22
Spoon the mixture into a shallow bowl.
23
Garnish with cheese and green onions.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 ounces finely chopped pancetta, 1 cup chopped onions, 1/2 cup chopped celery, and more.

Yes, Rustic Baked Polenta Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rustic Baked Polenta Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions