Polenta Pasticciata

Ingredients

• 1 cup Polenta (coarse cornmeal)
• 4 cups Milk
• 1 teaspoon Salt
• 1 pound Ground beef (For the meat sauce)
• 1 medium Onion, finely chopped (For the meat sauce)
• 2 cloves Garlic, minced (For the meat sauce)
• 2 tablespoons Tomato paste (For the meat sauce)
• 28 ounces Crushed tomatoes (For the meat sauce)
• 1 teaspoon Dried oregano (For the meat sauce)
• 1 teaspoon Dried basil (For the meat sauce)
• 2 tablespoons Olive oil (For the meat sauce)
• 4 tablespoons Butter (For the béchamel sauce)
• 4 tablespoons All-purpose flour (For the béchamel sauce)
• 3 cups Milk (For the béchamel sauce)
• 1 pinch Ground nutmeg (For the béchamel sauce)
• 1 cup Grated Parmesan cheese (For layering and topping)

Instructions

1. 1In a large saucepan, bring the milk to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for 30 minutes, stirring frequently, until the polenta is thick and pulls away from the sides of the pan. Stir in salt just before removing from heat.
2. 2Pour the cooked polenta onto a lightly oiled baking sheet or cutting board. Spread it evenly to a thickness of about 1/2 inch (approximately the thickness of two fingers).
3. 3In a large skillet, heat 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 ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Stir in tomato paste, crushed tomatoes, dried oregano, and dried basil. Bring to a simmer and cook for 20 minutes, stirring occasionally, until the sauce has thickened.
4. 4In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in milk, stirring constantly to prevent lumps. Bring to a simmer and cook for 5 minutes, stirring constantly, until the sauce has thickened. Season with salt and a pinch of nutmeg.
5. 5Preheat oven to 375°F (190°C). Cut the cooled polenta into 2-inch squares. Butter a medium-sized baking dish. Arrange a layer of polenta squares in the bottom of the dish, covering the entire surface. Sprinkle with grated Parmesan cheese. Spoon about 1/4 cup of meat sauce over the polenta, followed by a layer of béchamel sauce. Repeat layers of polenta, Parmesan cheese, meat sauce, and béchamel sauce until all ingredients are used, ending with a layer of béchamel sauce on top. Sprinkle the top with additional Parmesan cheese.
6. 6Bake in the preheated oven for 30-45 minutes, or until the top is golden brown and bubbly.
7. 7Let the pasticciata cool for a few minutes before serving.