Polenta Pasticciata - Polenta Lasagne
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 20 ingredients
- Ground meat
- *** beef, tomato, and red wi
- 3 tb Olive oil
- Chop
- 2/3 c Dry red wine
- 3 tb Butter
- Salt and ground black pepper
- 1 Med onion, minced
- 1/3 oz Dried porcini or other wild
- 3 tb Minced italian parsley
- 1 lb Lean ground beef or 1/2 beef
- 7 c Polenta; see master recipe
- 2/3 lb Pecorino cheese, grated (2 3
- 35 oz Can plum tomatoes, drained/c
- 3 tb Tomato paste
- 1 Large carrot, minced
- Water
- Cut
- 1 Large celery stalk, minced
- Juice
Possible health benefits
General information, not medical advice.
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Carrot
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- TO PREPARE: Pour polenta on an oiled work surface and spread 1/4" thick. Let stand until cooled completely and firm, about 15 min. Cut into 3" squares; set aside. (Can transfer squares to a baking sheet, cover and refrigerate overnight.) For the sauce: soak dried mushrooms in 1/3 c warm water until softened, about 30 min. Strain liquid through a fine sieve; reserve. Chop mushrooms coarse. TO COOK: Heat oil and butter in a large skillet. Add onions, parsley, carrots, and celery; saute' until softened, about 10 min. Add ground meat; saute' until lightly browned, about 8 min. Stir in mushrooms, reserved mushroom soaking liquid, tomato paste, and wine; simmer for 5 min. Add tomatoes and their reserved juice; partially cover and simmer until sauce thickens slightly, about 30 min. Season this sauce with 1t salt and 1/2 t pepper or to taste. (Can cool, cover, and refrigerate overnight.) Heat oven to 450F. Arrange half of the polenta squares in the bottom of an oiled 13x9" baking pan. Pour half the sauce over the polenta squares; spread to cover. Sprinkle half the grated cheese over the sauce. Repeat with another layer of each. Bake until lasagne is heated through and cheese is golden brown, 15 - 20 min; let stand 10 min, cut into squares and serve. From Cook's magazine, Nov '89.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Baking tray
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Sieve