Baked Polenta with Bolognese Meat Sauce
This recipe has four ingredients: Béchamel Sauce, Polenta, Bolognese Meat Sauce and parmesan cheese. Once the three main components are made the dish comes together in no time. It is layered in a fashion similar to lasagna. However, instead of pasta it has sliced polenta. Each layer alternates polenta, the sauces (mixed together) and cheese. The whole thing is baked for about 15 minutes. If you’re a fan of Ragù and enjoy the comforting taste of polenta, this dish is for you.
Loaf of instant polenta chilled and ready for slicing
First layer covered in sauce and cheese
Baked and ready to be served
Baked Polenta with Bolognese Meat Sauce
It looks marvelous, Irene, even better than I remember it: I really can’t remember when I last made it, but it was certainly during the long years I stayed in Venice. Do I note a certain restraint in your presentation as though you are really averse to polenta and all its kin, but you are too polite to say it. Who ended up eating it?
Marcella,
Everyone, including myself, had a serving. While I detest American hominy grits, polenta I can enjoy topped with savory sauces, etc. I prefer coarse stone-ground polenta but decided to obey the rules. Once or twice a year I even manage to choke down American grits with my 81 year old grandmother. Why? She loves to eat them for breakfast. A small price to pay for the honor of sharing a meal with her.
Good job, Irene. Looks like an interesting dish I would like to try.