Bognanchese-Style Polenta
Layered polenta with meat ragù, porcini mushrooms, cheese and béchamel sauce, oven-gratinated: a rich dish from the Bognanco Valley.
Ingredients
For 6 personeFor the polenta
For the filling
Before you start
Method
Prepare the filling
Slowly cook the meat ragù and separately sauté the porcini mushrooms with butter.
Cook the polenta
Bring the salted water to the boil, then gradually add the maize flour while stirring with a whisk.
Cook while stirring
Cook the polenta, stirring often, for 45-50 minutes.
Assemble the layers
In a buttered ovenproof dish, alternate layers of polenta, ragù, mushrooms, cheese and béchamel sauce.
Gratinate
Cook in a preheated oven at 200°C for 15-20 minutes, until golden on the surface.
Serve
Serve hot directly from the ovenproof dish.
Good to know
Tips
Stir the polenta continuously during the initial stage of cooking to prevent lumps from forming.
Variations
It can also be prepared with rabbit meat instead of classic ragù.
Storage
It keeps in the refrigerator for 1-2 days and reheats well in the oven.
Nutritional values
Approximate values per porzioneBehind this recipe
A rich dish from the Ossola tradition, where polenta is enriched with meat sauce, cheese, béchamel sauce and mushrooms in a hearty gratin preparation.
