Polenta Gratin with Bolognese
If using instant or regular polenta instead of the prepared tube, cook the polenta according to the package instructions, spread onto a rimmed baking sheet and let cool. Use a biscuit cutter or an inverted glass to cut it into rounds before proceeding.
- Unsalted butter for greasing
- 1 1/2-lb. tube of prepared polenta
- 4 cups bolognese sauce
- 1/2 cup grated Parmigiano-Reggiano cheese
- 3 Tbs. minced fresh flat-leaf parsley or basil
Prepare the gratin
Preheat an oven to 400°F. Butter a gratin dish or a 10-by-12-inch baking dish.
Remove the polenta from its plastic tube and cut the cylinder crosswise into slices about 1/4 inch thick. Arrange the slices, overlapping them, in the prepared dish. Spoon the Bolognese sauce around the polenta and sprinkle the cheese over the sauce.
Bake the gratin
Bake until the sauce is hot and bubbly, about 20 minutes. Garnish with the parsley and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).