Polenta Pasticciata: Baked Polenta Layered with Long-Cooked Sauces

Polenta pasticciata is a layered baked dish, just like lasagna, but made with warm, fresh polenta instead of pasta. And, like lasagna, it is marvelously versatile: you can put all manner of good things in between the layers of polenta—cheeses, vegetables, meats, or sauces, or a combination. I’ve narrowed down the possibilities for this pasticciata, which is filled with one of the savory long-cooked sauces on pages 134 to 155. Most of them make great fillings, with intense flavor and chunky texture that complement the mild sweetness and softness of the polenta. So I am leaving the final choice of sauce to you: whether you decide to use one of the guazzetti or meat Bolognese or the mushroom ragù or Savoy-cabbage-and-bacon sauce, the procedure is exactly the same. Perhaps you have one of these in your freezer right now! If you’ve got 4 cups, that’s enough to fill a pasticciata that will serve eight as a main course, or even more as a side dish, perfect for a buffet or large dinner party. But don’t give up if you only have 3 cups of mushroom ragù or guazzetto. If you also have Simple Tomato Sauce (page 132) on hand, blend in a couple of cups to extend your base sauce; or simmer up a quick marinara to use as an extender. You have lots of flexibility with polenta pasticciata: use the cheeses you like in amounts you are comfortable with. To make a deep pasticciata with thick layers, which makes a great presentation unmolded, assemble it in a 3-quart baking dish or a 12-inch cast-iron skillet, filled to the brim. For a crispier texture and for more golden gratinato on top, spread the layers thin in a wide shallow casserole. Use besciamella to add moistness and richness, or do without it. With good basic polenta and a deeply flavored long-cooked sauce, your pasticciata will be delicious however you make it.