From the Campania region of Southern Italy, this traditional Polenta Lasagna recipe is as beautiful as it is delicious and captures all the charm of rustic Italian cuisine! It’s true Italian comfort food and the sauce tastes even better if it’s made in advance. The polenta can likewise be made in advance so all you have to do is assemble and bake. For more authentic Italian dishes be sure to try our Osso Buco, Italian Pork Ribs, Chicken Cacciatore, Braciole, Bolognese Sauce, Beef Ragu, Pasta alla Norma, Chicken Marsala, and Chicken Piccata!
Polenta Lasagna Recipe
Polenta Pasticciata con Ragu di Carne, a dish from the Campania region of southern Italy. This is a polenta casserole with a typical Italian ragu di carne. Polenta is made of coarse yellow cornmeal slowly cooked in water or stock until the desired consistency is met. While polenta is more often served soft and creamy, the polenta in this dish is cooked for 30-40 minutes and left to firm up until it is firm and can be sliced. . Polenta isn’t very commonly known or eaten in the U.S.. It’s still mostly eaten in Italy. Polenta has been around since Roman times and was originally a peasant food. Before corn was introduced to Europe from the New World in the 16th century, polenta was made with other starchy ingredients such as millet, spelt, farro, chickpeas and chestnut flour. And though traditionally a poor man’s food, polenta is considered fine dining in the U.S. and is commonly served in more upscale restaurants. This Polenta “Lasagna” is Italian comfort food at its finest. Beautiful in presentation and delicious to the taste!
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