*  Exported from  MasterCook  *

                  Polenta Pasticciata - Polenta Lasagne

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Grains
                Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7       c            Polenta -- see master recipe
                        *** beef, tomato, and red wi
     1/3   oz           Dried porcini or other wild
   3       T            Olive oil
   3       T            Butter
   1                    Med onion, minced
   3       T            Minced italian parsley
   1                    Large carrot, minced
   1                    Large celery stalk, minced
   1       lb           Lean ground beef or 1/2 beef
   3       T            Tomato paste
     2/3   c            Dry red wine
  35       oz           Can plum tomatoes, drained/c
                        Juice
                        Salt and ground black pepper
     2/3   lb           Pecorino cheese, grated (2 3

    TO PREPARE:  Pour polenta on an oiled work surface and spread 1/4"
  thick.  Let stand until cooled completely and firm, about 15 min. Cut
  into 3" squares; set aside.  (Can transfer squares to a baking sheet,
  cover and refrigerate overnight.)

    For the sauce: soak dried mushrooms in 1/3 c warm water until
  softened, about 30 min.  Strain liquid through a fine sieve; reserve.
  Chop mushrooms coarse.

    TO COOK: Heat oil and butter in a large skillet.  Add onions,
  parsley, carrots, and celery; sauté until softened, about 10 min. Add
  ground meat; sauté until lightly browned, about 8 min.  Stir in
  mushrooms, reserved mushroom soaking liquid, tomato paste, and wine;
  simmer for 5 min.  Add tomatoes and their reserved juice; partially
  cover and simmer until sauce thickens slightly, about 30 min.  Season
  this sauce with 1t salt and 1/2 t pepper or to taste.  (Can cool,
  cover, and refrigerate overnight.)

    Heat oven to 450°F.  Arrange half of the polenta squares in the
  bottom of an oiled 13x9" baking pan.  Pour half the sauce over the
  polenta squares; spread to cover.  Sprinkle half the grated cheese
  over the sauce.  Repeat with another layer of each.  Bake until
  lasagne is heated through and cheese is golden brown, 15 - 20 min; let
  stand 10 min, cut into squares and serve.

  From Cook's magazine, Nov '89.
 
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