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Polenta leftovers 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 meat for unflavored Italian sausage. (2) Balsamella white sauce is often used instead of cheese.
Preheat oven to 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.
Polenta with Tomato Sauce and Cheese Polenta Pasticciata