📝 About This Recipe
Polenta Pasticciata is a northern Italian masterpiece that transforms humble cornmeal into a luxurious, layered 'lasagna' of the mountains. This comforting dish features golden slabs of firm polenta nestled between a slow-simmered Bolognese-style ragù and velvety béchamel sauce, all topped with a generous crust of Parmigiano-Reggiano. It is the ultimate expression of Italian 'cucina povera' elevated to a gourmet centerpiece, perfect for chilly evenings and family gatherings.
🥗 Ingredients
The Polenta Base
- 500 grams Coarse yellow cornmeal (traditional bramata style preferred)
- 2 liters Water (salted)
- 50 grams Unsalted butter (cubed)
- 1 tablespoon Fine sea salt (to taste)
The Meat Ragù
- 300 grams Ground beef (80/20 lean-to-fat ratio)
- 200 grams Ground pork or Italian sausage (casing removed)
- 500 ml Tomato passata (smooth strained tomatoes)
- 1 cup Onion, Carrot, and Celery (finely minced soffritto mix)
- 1/2 cup Dry red wine (such as Sangiovese or Merlot)
- 2 tablespoons Extra virgin olive oil
The Béchamel and Topping
- 500 ml Whole milk (warmed)
- 50 grams Unsalted butter
- 50 grams All-purpose flour
- 1 pinch Nutmeg (freshly grated)
- 100 grams Parmigiano-Reggiano (freshly grated)
👨🍳 Instructions
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1
Begin by making the polenta: Bring 2 liters of salted water to a boil in a heavy-bottomed pot. Slowly rain in the cornmeal while whisking constantly to prevent lumps.
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2
Reduce heat to low and simmer the polenta, stirring frequently with a wooden spoon for about 40-50 minutes until thick and pulling away from the sides. Stir in 50g of butter at the end.
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3
Pour the hot polenta onto a large, lightly greased baking sheet. Spread it evenly to a thickness of about 1.5 cm (1/2 inch). Let it cool completely until firm, then cut into rectangles or circles.
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4
While polenta cools, prepare the ragù: Sauté the minced onion, carrot, and celery in olive oil over medium heat until soft and translucent (about 8 minutes).
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5
Add the ground beef and pork to the vegetables. Brown the meat thoroughly, breaking it up with a spoon until no pink remains.
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6
Deglaze the pan with red wine, scraping up the brown bits from the bottom. Let the alcohol evaporate for 2-3 minutes.
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7
Stir in the tomato passata, season with salt and pepper, and simmer on low heat for at least 45 minutes until the sauce is thick and savory.
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8
Prepare the béchamel: Melt 50g butter in a small saucepan, whisk in the flour to create a roux, and cook for 2 minutes without browning. Gradually whisk in the warm milk until smooth. Simmer until thickened, then season with salt and nutmeg.
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9
Preheat your oven to 200°C (400°F). Lightly grease a rectangular baking dish with butter.
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10
Layering: Spread a thin spoonful of ragù and béchamel on the bottom of the dish. Arrange a layer of polenta pieces to cover the base.
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11
Top the polenta with a generous layer of ragù, a drizzle of béchamel, and a sprinkle of Parmigiano-Reggiano.
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12
Repeat the layers until all ingredients are used, finishing with a final layer of béchamel and a heavy dusting of Parmigiano.
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13
Bake for 20-25 minutes until the top is golden brown and the sauce is bubbling around the edges.
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14
Remove from the oven and let it rest for 10 minutes before serving. This allows the layers to set so you get clean slices.
💡 Chef's Tips
For the best texture, use 'Bramata' polenta rather than instant; the coarse grain holds up better to the sauces. If you are short on time, you can use pre-cooked store-bought polenta logs, though the flavor won't be as rich. Always warm your milk before adding it to the roux to ensure a silky, lump-free béchamel sauce. Don't skip the resting time! A 10-minute rest is the secret to a 'pasticciata' that stays together on the plate. Feel free to add sautéed mushrooms to the ragù for an extra earthy, autumnal flavor profile.
🍽️ Serving Suggestions
Pair this dish with a bold Italian red wine like a Barbera d'Asti or a Chianti Classico. Serve with a crisp arugula salad dressed in lemon and olive oil to cut through the richness. A side of sautéed garlicky kale or rapini provides a lovely bitter contrast to the sweet cornmeal. For a true feast, serve alongside roasted radicchio drizzled with balsamic glaze. End the meal with a light panna cotta or fresh fruit to balance the hearty main course.