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POLENTA PASTICCIATA
Polenta with
Tomato Sauce and Cheese

Leftover polenta are never wasted. “Pasticcio” of polenta resembles the lasagna technique and is a wonderful way to serve a tasty polenta recipe.

leftover polenta, sliced
tomato meat sauce: follow the link for recipe (1)
butter
fontina cheese, or taleggio.
parmigiano reggiano cheese, freshly grated (2)

** NOTES **
(1) Substitute ground meet for unflavored Italian sausage.
(2) Balsamella white sauce is often used in place of cheese.

Preheat oven 350 F (175 C). Spread 2 - 3 tablespoons of tomato sauce on the bottom of an oven pan.

Place the polenta slices in the pan.

Cover uniformly with tomato sauce.

Top with the fontina cheese. Finish with grated parmigiano reggiano.  Repeat  with an additional layer if you like. Place in the oven for about 15 - 20 minutes until the cheese melts. Serve hot.

Printer friendly recipe