Polenta Pasticiatta con Ragú di Salsiccia e Funghi (Baked polenta with sausage and mushroom sauce)

 

This is a nice switch up from lasagna, layered with polenta instead of pasta.  Apart from the steps to prepare the thin layers of polenta, it's not particularly difficult to prepare.  The sausage ragú is pretty simple.  A classic Bolognese ragú  would make a nice substitute.  One can use different cheeses according to taste.  Likewise the mushroom choice is up to you.  This is just one variation on a versatile dish.

Ingredients:

Italian sausage 200 g

Crimini mushrooms 200 g

Shitake mushrooms 100 g

Tomato sauce 300 g

Polenta 185 g

Water 800 g

Mozzarella 100 g (low moisture/whole milk)

Taleggio 100 g

Salt and pepper

Red pepper flakes (optional)

Method:

Polenta: bring the water to a boil and slowly whisk in the polenta  Stir well to break up any lumps.  Stir periodically for about 8 minutes (or according to the package instructions).  Pour evenly into an oiled baking tray or casserole dish of approximately 130 square inches.  This will result in a layer of polenta about 1/4" thick-perfect for layering.  (A nice trick to achieve a uniform thickness is to cover the polenta with parchment paper and use a spatula or short rolling pin to flatten and even out the polenta.)  Allow to cool.

Put a few tablespoons of olive oil in a large frying pan over medium-low heat.  Add sausage, breaking it up into small bits.  Fry until it has lost its color.  Add the crimini mushrooms and cook for about 10 minutes.  Add the shiitake mushrooms and cook for about 5 minutes. Finally, add the tomato sauce and stir mixture.  Simmer for about 10 minutes.  Add water if getting too thick.

Cut the polenta sheet to create two layers that will fit a casserole dish of your choosing.  (I have a 9"x14" cast iron griddle and a 7"x9" casserole, which match perfectly.  Cut the polenta into 4 equal sized sections (you will have to figure out what cooling and casserole vessels will work best for you.)  Oil the casserole dish and place one layer of polenta therein.  Add the ragú, then the Taleggio.  Place second layer on top and add ragú, followed by the mozzarella.

Bake in a preheated oven at 400℉ for 40 minutes or until the cheese in nicely melted.  Remove from oven and allow to rest 5 minutes before serving.