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Polenta pasticciata
Baked polenta with mushroom sauce
Polenta pasticciata: Veneto baked layers of polenta, mushroom-tomato sauce and cheese
Across the Veneto and Lombardy, yesterday's polenta becomes today's polenta pasticciata: slices of set polenta layered like lasagne with a sauce of tomato and mushrooms, mozzarella and grated cheese, then baked until bubbling. It is the dish families make for Sunday in winter, often prepared on Saturday. Parmigiano is made with animal rennet, and mozzarella usually uses calf rennet; vegetarian versions work well. Chef's tip: set the polenta in a thin layer the day before; firm, cold polenta slices cleanly and holds its layers in the oven.
- Total time
- 105 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the polenta
- 5 cups water
- 1 tsp salt
- 9 oz polenta (cornmeal)
For the sauce
- 3 tbsp olive oil
- 1 onionfinely chopped
- 1 clove garlicchopped
- 10 ½ oz chestnut mushroomssliced
- 1 ½ lb passata
For the layers
- 7 oz mozzarella or a vegetarian alternativedrained and torn
- 2 ⅛ oz Parmigiano Reggiano or a vegetarian hard cheesegrated
- ⅔ oz butter
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Method
0/5 doneStep 1: Bring 5 cups water and 1 tsp salt to the boil, whisk in 9 oz polenta (cornmeal) and cook over a low heat for 40 minutes, stirring often, until very thick. Spread 1.5 cm thick on a wet tray and leave to set for at least 1 hour, or overnight.
40 minStep 2: Heat 3 tbsp olive oil and cook 1 onion for 6 minutes, until soft. Add 1 clove garlic and 10 ½ oz chestnut mushrooms and cook for 6 minutes, until browned. Add 1 ½ lb passata and 6 basil leaves and simmer for 20 minutes, until thick.
32 minStep 3: Heat the oven to 400°F (350°F fan). Butter a baking dish with some of ⅔ oz butter. Cut the polenta into slices.
Step 4: Make layers: sauce, polenta, sauce, 7 oz mozzarella or a vegetarian alternative and 2 ⅛ oz Parmigiano Reggiano or a vegetarian hard cheese. Repeat, finishing with sauce and cheese, and dot with the rest of the butter.
Step 5: Bake for 30–35 minutes, until golden and bubbling at the edges. Common mistake: cutting it straight away; rest it for 10 minutes so the layers hold.
35 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 18 g
- Carbs
- 52 g
- Fat
- 22 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does polenta pasticciata take?
- About 105 minutes in total: 30 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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