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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)
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.
polenta pasticciata 02.jpg
Preheat oven to 350 F (175 C). Spread 2 - 3 tablespoons of tomato sauce on the bottom of an oven pan.
polenta pasticciata 03.jpg
Place the polenta slices in the pan.
polenta pasticciata 04.jpg
Cover uniformly with tomato sauce.
polenta pasticciata 05.jpg
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

Main Course >> Polenta Pasticciata

polenta pasticciata B.jpg