Pasticcio di Polenta con Ragu di Carne

Polenta with Meat Ragu'

9 oz. yellow polenta
1 1/2 qts. water
4 tbs. butter
meat ragù
8 tbs. grated Parmigiano
1 oz. white breadcrumbs
1/4 oz. salt

Pre-heat oven to 375ºF. Make a polenta as in basic recipe. Once ready, pour into a large baking dish, previously moistened with water so that polenta does not stick to the sides. Let cool, turn the casserole upside down, and turn out.

Cut the polenta horizontally into 4 equal layers with a long, wooden knife or a colorless string. Butter the same baking dish, and pour in a few tbs. of ragù. Place the first layer of polenta at the bottom of the baking dish; spread ragù over the layer of polenta and sprinkle with Parmigiano.

Repeat with the remaining 3 layers of polenta in order to rebuilt its original shape. End with the ragù, dot with butter and sprinkle with the rest of the Parmigiano mixed with a pinch of grated breadcrumbs. Bake for about 40 mins. and then serve.