POLENTA PASTICCIATA: BAKED POLENTA LAYERED WITH LONG-COOKED SAUCES

Polenta Pasticciata: Baked Polenta Layered with Long-Cooked Sauces image

Polenta pasticciata is a layered baked dish, just like lasagna, but made with warm, fresh polenta instead of pasta. And, like lasagna, it is marvelously versatile: you can put all manner of good things in between the layers of polenta-cheeses, vegetables, meats, or sauces, or a combination. I've narrowed down the possibilities for this pasticciata, which is filled with one of the savory long-cooked sauces on pages 134 to 155\. Most of them make great fillings, with intense flavor and chunky texture that complement the mild sweetness and softness of the polenta. So I am leaving the final choice of sauce to you: whether you decide to use one of the guazzetti or meat Bolognese or the mushroom ragù or Savoy-cabbage-and-bacon sauce, the procedure is exactly the same. Perhaps you have one of these in your freezer right now! If you've got 4 cups, that's enough to fill a pasticciata that will serve eight as a main course, or even more as a side dish, perfect for a buffet or large dinner party. But don't give up if you only have 3 cups of mushroom ragù or guazzetto. If you also have Simple Tomato Sauce (page 132) on hand, blend in a couple of cups to extend your base sauce; or simmer up a quick marinara to use as an extender. You have lots of flexibility with polenta pasticciata: use the cheeses you like in amounts you are comfortable with. To make a deep pasticciata with thick layers, which makes a great presentation unmolded, assemble it in a 3-quart baking dish or a 12-inch cast-iron skillet, filled to the brim. For a crispier texture and for more golden gratinato on top, spread the layers thin in a wide shallow casserole. Use besciamella to add moistness and richness, or do without it. With good basic polenta and a deeply flavored long-cooked sauce, your pasticciata will be delicious however you make it.

Yield serves 8 as a main course, more as a side dish

Number Of Ingredients 13

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Ingredients

1 recipe (about 10 cups) Basic Polenta (page 215), freshly made and hot*
Mushroom Ragù (page 141)
Savoy Cabbage, Bacon, and Mushroom Sauce (page 138)
Ragù alla Bolognese, Ricetta Antica or Tradizionale (page 143)
Duck Leg Guazzetto (page 154) or Pork Rib Guazzetto (page 151)
Tomato Primavera Sauce (page 125)
Sugo and Meatballs (page 146)
Marinara sauce (page 130)
2 tablespoons or more soft butter, for the baking dish
1 cup besciamella (page 204) (optional; it will render the pasticciata richer and more complex)
1 to 2 cups shredded Muenster or other cheeses for shredding† (see box, page 197)
1/2 to 1 cup grated Parmigiano-Reggiano or Grana Padano
A 9-by-13-inch 3-quart baking dish or 12-inch cast-iron skillet 3 inches deep, for a 3-inch-high pasticciata that you can unmold; for a crisper pasticciata, use an 11-by-15-inch pan

Steps:

Preheat the oven to 400° and set a rack in the center.
Put plastic wrap on fresh polenta to keep it hot and to prevent a skin from forming on top. Be sure to assemble the pasticciata within 1/2 hour, while the polenta is still warm and soft with no lumps.
If necessary, heat the filling sauce to quite warm. If it is too dense for spreading, thin it with some water. If you're extending the filling sauce with simple tomato or marinara sauce, warm them up together.
Butter the bottom and sides of the baking dish or skillet thoroughly. Use more butter on the bottom in particular, if you want to unmold the pasticciata.
Put 1/4 cup besciamella in the dish or skillet and spread it around the bottom; it doesn't have to cover every bit.
Pour in half the polenta (approximately 5 cups) and spread it evenly in the bottom of the pan. Scatter 1/3 cup or more shredded Muenster or other soft cheese all over the top, then sprinkle on 2 to 4 tablespoons of grated Parmigiano-Reggiano or Grana Padano. Pour or ladle 2 cups of the warm sauce over the polenta and cheese, and spread it all over-use 3 cups sauce if you want a thicker layer.
Pour on a bit more than half of the remaining polenta (about 3 cups) and spread it. Spread another 1/4 cup of besciamella on top, top with shredded soft cheese and grated hard cheese in the amounts you like. Pour in the remaining sauce and spread it evenly, reserving a cup, if you have enough and plan to unmold the pasticciata.
For the top layer, spread all the rest of the polenta and another 1/4 cup besciamella on top of that. Sprinkle on more shredded soft cheese and grated Parmigiano-Reggiano or Grana Padano. If you're making a thin pasticciata in a big pan, or want it to have a beautiful deep gold gratinato, use enough besciamella and cheese to really cover the top. Do not compress the cheeses, though. See do-ahead note below.
Set the pan on a cookie sheet and bake for 45 minutes to an hour or more, until the top is deeply colored and crusted, even browned a bit on the edges. Let the pasticciata cool for a few minutes before serving. If you are serving portions from the baking pan, cut in squares like lasagna, or wedges if you've used a round skillet or pan, and lift them out with a spatula.
To unmold the pasticiatta, let it cool for at least 10 minutes. Run a knife around the sides of the pan, cutting through crust sticking to the rim or sides. Lay a cutting board, big enough to cover it, on top of the baking pan or skillet, hold the two together (with the protection of cloths and the help of other hands if necessary), and flip them over. Rap on the upturned pan bottom-or bang on it all over-to loosen the bottom. Lift the board, and give the pan a good shake. The pasticciata will drop out soon, with sufficient encouragement. Serve it on the board, or reflip it onto a serving platter and serve with a cup or more of warm sauce heaped on the top or served on the side.
If you want to prepare the pasticciata and bake later the same or next day, spread the last layer of polenta and coat it well with besciamella but don't sprinkle on the final layer of cheeses. Cover it lightly and leave it at room temperature, or wrap well and refrigerate overnight. Before baking, sprinkle on the cheeses and make a tent of foil (see page 203) over the baking dish, without touching the cheese. Poke a few small holes in the foil to vent steam. Set the pan on a sheet and bake for 1/2 hour at 400°, remove the foil, and continue to bake until deeply colored and crusted.
*You can serve this with or without freshly grated Parmigiano-Reggiano; it will be richer with, but just as good without.
†Good alternatives are dry-packed mozzarella, Italian Fontina, cheddar, or other cheeses of your liking.
All of the sauces that I recommend for layering in a pasticciata are delicious just ladled on top of hot polenta. You'll need 1/3 to 1/2 cup of hot sauce for each serving of Basic Polenta (finished with freshly grated cheese) or any of the Simple Variations that follow (page 216). Put the polenta in warm serving bowls, sprinkle over more Parmigiano-Reggiano or Grana Padano-it melts best under the sauce-then spoon the sauce on top.
Hearty sauces like mushroom ragù or savoy cabbage and bacon are particularly delicious with polenta taragna, a coarse grind of whole-grain cornmeal and buckwheat. Prepare taragna exactly as you do yellow polenta, but give it an extra 10 to 15 minutes of cooking and more water as needed.