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Polenta Pasticciata (Polenta Lasagna With Mushroom Ragù) Recipe
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Prep Time
-
Cook Time
-
Total Time
1h
This rich and decadent Polenta Pasticciata, also known as Polenta Lasagna with Mushroom Ragù, is a comforting Italian dish. Creamy polenta is layered with a savory mushroom ragù, smothered in heavy cream and Parmigiano-Reggiano cheese. It's the perfect dish for a cozy night in.
Ingredients
Servings:
8
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Preheat oven to 350°F (180°C). In a small saucepan, heat heavy cream over medium heat until simmering. Lower heat to medium-low and cook, stirring often to prevent scorching, until cream is reduced by half, about 15 minutes. Whisk in 2 ounces grated parmesan cheese until melted. Cover and set aside.
2
In a medium (roughly 2-quart) baking dish, spread a thin, even layer of polenta. Top with a small amount of the remaining grated Parmesan. Spoon half of the ragù on top in an even layer and drizzle with about 2 tablespoons of Parmesan cream.
3
Gently spread another even layer of polenta on top of ragù, covering it completely, then top with more grated Parmesan and the rest of the ragù. Drizzle 2 more tablespoons Parmesan cream on top. Spread a final thin layer of polenta on top, dot with butter and top with more grated Parmesan.
4
Bake polenta lasagna until heated throughout and golden on top, about 20 minutes. Let stand until cooled slightly so that the polenta sets a little, about 20 minutes. Reheat remaining Parmesan cream, thinning with a little water if necessary, and serve polenta lasagna, spooning Parmesan cream on top.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories468kcal23%
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Fat35g1%
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Saturated Fat20g1%
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Carbohydrates28g1%
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Fiber1g0%
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Sugar2g0%
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Protein11g0%
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Cholesterol107mg5%
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Sodium405mg20%
Percent Daily Values are based on a 2,000 calorie diet.