Baked Polenta with Meat Sauce
for six persons
Bechamel Sauce, see below, step 2
I'll give the ingredients, don't want to type the whole thing on making bechamel.. at least right now.
2 cups milk, 4 tablespoons butter, 3 tablespoons butter, 1/4 tsp salt. (I presume she means unsalted butter, not sure.)
2 cups Meat Sauce, Bolognese
I've already got that on a2k, will have to find it. It is a long slow classic bolognese with the meet cooked in wine and then milk. Will chase down the link.
2/3 cup freshly grated Parmesan cheese
1 tablespoon butter
1. Preheat the oven to 450 degrees.
2. Make the bechamel, keeping it on the thin side by cooking it less. It should have the consistency of sour cream. Set aside.
3. Slice the cold polenta horizontally into 3 layers, each about 1/2 inch high. Watch both sides of the polenta mass as you cut to make sure you are slicing evenly.
4. Lightly butter and 11 -inch lasagna pan. Cover with a layer of polenta, patching where necessary to cover uniformly.
5. Spread bechamel sauce over the polenta, then spread the meat sauce and sprinkle with Parmesan cheese. Cover this with another layer of polenta and repeat the operation, leaving just enough bechamel, meat sauce, and Parmesan for a light topping over the next and final layer of polenta. Dot the top lightly with butter.
6. Bake in the uppermost layer of the preheated oven for 10 to 15 minutes, until a light crust has formed on top. Remove from the oven and allow to settle for about 5 minutes before serving.
You may prepare this entirely ahead of time up to the point the dish is ready for the oven. It may be refrigerated overnight, but it should be returned to room temperature before baking.
A very nice preliminary to [..] is sweet prosciutto, served with a slice of ripe cantaloupe. A suitable second course would be Rolled Stuffed Breast of Veal, Roast Spring Lamb with White Wine, Sauteed Lamb Kidneys with White Wine, Roast Chicken with Rosemary, or Stewed Rabbit with White Wine.
(Osso says.. I've watched her cookbooks use more english or french words as time goes by, bechamel, for example, and Parmesan.)
Indefatigable cook, that woman. I'm tired from just the typing.