Messy Polenta: Polenta Pasticciata

Messy Polenta: Polenta Pasticciatan is a gluten free main course. One portion of this dish contains about 14g of protein, 16g of fat, and a total of 316 calories. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have butter, porcini mushrooms, parmigiano-reggiano, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 10 minutes. If you like this recipe, take a look at these similar recipes: Polenta Pasticciata , A "Messed Up" Polenta, Polenta with Fresh Tomatoes and Parmesan Crisps | Polenta Made Easy, and Croste Di Polenta Con Cicoria (polenta Crust With Braised Chico.

Instructions

In a 12 to 14-inch saucepan over medium heat, heat the olive oil until hot but not smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the veal pieces and giblets and cook until evenly browned on all sides, about 10 to 15 minutes.

Ingredients you will need

Veal

Add the onion, carrot, celery and parsley and cook until the vegetables begin to soften, about 5 minutes. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable

Parsley

Carrot

Celery

Onion

Add the tomatoes and the wine and break up the tomatoes with the back of a spoon. Adjust the seasoning. Lower the heat to let the mixture simmer gently until the wine evaporates, about 10 minutes. In the meantime, roughly chop the reconstituted mushrooms. Once the ragu has simmered for 10 minutes, add the chopped mushrooms and allow the mixture to continue simmering for another 20 minutes.

Ingredients you will need

Mushrooms

Seasoning

Tomato

Wine

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Slice the cooled polenta 1/2-inch squares. Lightly butter a 9-inch by 9-inch by 3-inch glass or ceramic baking pan. Use 1/3 of the polenta to cover the bottom of the pan with a layer of squares lain side-by-side. Cover with 1/2 of the veal and mushroom ragu, then top with a layer of 1/4 of the Parmigiano-Reggiano. Begin again with another layer of polenta squares, topped with 1/2 of the chicken liver mixture, topped with 1/4 of the Parmigiano-Reggiano. Repeat from the first layer of polenta, ending with Parmigiano-Reggiano atop the chicken liver ragu. Grate some more Parmigiano-Reggiano over the top, if desired.

Ingredients you will need

Chicken Liver

Parmigiano Reggiano

Mushrooms

Polenta

Butter

Veal

Equipment you will use

Baking Pan

Place the prepared casserole in the oven and bake until the dish is heated through and the Parmigiano on top is brown and bubbly, about 20 minutes.

Ingredients you will need

Parmigiano Reggiano

Equipment you will use

Oven

Serve immediately.

In a 3-quart saucepan, heat water and salt until boiling.

Ingredients you will need

Water

Salt

Equipment you will use

Sauce Pan

Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste.

Ingredients you will need

Polenta

Equipment you will use

Wooden Spoon