Polenta Pastizada----Venetian Polenta Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make sauce: Heat the oil and 2 tablespoons of butter, and gently saute the onion, carrots, celery and bacon until they change color.
  • Add the veal, let this brown, then pour in the wine.
  • Cook for 5 minutes.
  • Peel, seed, and finely chop the tomatoes.
  • Add these to the pan, season with salt and pepper, cover and cook gently for 1 1/2 hours.
  • While the sauce cooks: Soak the mushrooms in warm water and finely chop the giblets.
  • When the mushrooms have been soaking for 30 minutes, drain, pat dry, and chop finely.
  • Bring a large pan of salted water to a boil, at least 8 1/2 cups.
  • Pour in the cornmeal, stirring constantly, lower the heat, and cook gently, stirring frequently, for 30 minutes, or until it is a thick, smooth mass.
  • Pour it into a square baking pan, let it cool, and then cut into 1/4 inch thick slices.
  • Set aside.
  • Melt 3 tablespoons butter and saute the mushrooms and giblets gently for 5 minutes.
  • Sprinkle lightly with salt.
  • Rub a fairly large pie dish generously with butter.
  • Cover with a layer of polenta, and spread with a layer of the meat sauce, another of polenta and one of mushrooms and giblets.
  • Sprinkle with grated Parmesan and add a layer of sliced Parmesan.
  • Dot with butter.
  • Continue in this manner until all the ingredients are used up, finishing with a sprinkling of grated Parmesan and slivers of butter.
  • Bake at 475 degrees 30 minutes, or until heated through and serve very hot.
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