POLENTA PIE Polenta Pasticciata

Ingredients

• 1 cup Yellow cornmeal
• 1 cup Grated cheese (Quantity estimated (not specified in original recipe))
• 1 cup Milk
• 1 cup Bolognese Sauce (Quantity estimated (not specified in original recipe))
• 1 tablespoon Cornstarch
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1 tablespoon Butter (Originally cooking oil or butter. No change needed.)

Instructions

1. 1Make a very stiff mush of the cornmeal. Salt it well and cook it according to package directions. This usually involves bringing water to a boil, slowly whisking in the cornmeal, and simmering until thickened.
2. 2When the polenta is cooked, spread it out to cool on a bread board in a sheet about an inch thick.
3. 3Make a smooth white sauce of the milk, cornstarch, and butter. Whisk the cornstarch into the milk, then heat over medium heat, stirring constantly, until thickened. Stir in the butter until melted and smooth.
4. 4Prepare the Bolognese Sauce according to its recipe (not provided in the source text).
5. 5When the cornmeal is cold, slice it in half-inch slices and cut into diamonds or squares. Butter a baking dish. Put in a layer of the cornmeal, sprinkle it with cheese and a few tablespoons each of the white sauce and the meat sauce. Repeat until the dish is full.
6. 6Preheat oven to 375°F (190°C). Bake until the top is nicely browned, about 30 minutes.