Polenta Pasticciata
Polenta Pasticciata is a comforting Italian classic that layers creamy Parmesan-infused polenta with a rich, savory tomato and sausage ragu, all topped with gooey, golden mozzarella cheese. This baked polenta casserole is the perfect harmony of textures and flavors, combining the hearty warmth of cornmeal with the bold seasoning of oregano, basil, and garlic. Satisfyingly indulgent yet simple to prepare, it's an ideal dish for cozy dinners or gatherings, sure to impress with its bubbling, cheesy top and robust flavor. Perfectly portioned to serve six, Polenta Pasticciata is the ultimate comfort food that celebrates the art of Italian homestyle cooking.
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Recipe Information
Ingredients
- 300 grams Polenta (coarse-ground cornmeal)
- 1.2 liters Water
- 1 teaspoon Salt
- 50 grams Butter
- 50 grams Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 1 Onion (finely chopped)
- 2 Garlic cloves (minced)
- 300 grams Italian sausage (casings removed)
- 400 grams Crushed tomatoes (canned)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 200 grams Mozzarella cheese (shredded)
- 1 teaspoon Ground black pepper
Instructions
In a large saucepan, bring the water to a boil and add the salt.
Gradually whisk in the polenta, ensuring there are no lumps. Reduce heat to low, and cook the polenta, stirring frequently, for about 30 minutes or until it thickens.
Once thickened, stir in the butter and grated Parmesan cheese. Remove from heat and set the polenta aside to cool slightly.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the Italian sausage to the skillet, breaking it apart with a spoon. Cook until the sausage is browned and fully cooked, about 8–10 minutes.
Stir in the crushed tomatoes, oregano, basil, and ground black pepper. Simmer the sauce over low heat for 10 minutes, allowing the flavors to meld.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or olive oil.
Spread half of the cooked polenta evenly across the bottom of the baking dish.
Layer half of the tomato and sausage sauce over the polenta, followed by half of the shredded mozzarella cheese.
Repeat the layers with the remaining polenta, sauce, and mozzarella cheese.
Bake the dish in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly with golden spots on top.
Remove the Polenta Pasticciata from the oven and let it rest for 5–10 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.5 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 314 mg | 24% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 347 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
