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Baked polenta with layers of Bolognese, béchamel, and parmesan served on a white plate with parsley scattered over the top.

Baked Polenta with Bolognese Meat Sauce

Layered baked polenta made with chilled slices of leftover polenta, Bolognese sauce, béchamel, and parmesan baked until browned and soft underneath.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 2 cups Bolognese sauce
  • 2 cups Polenta, cooked and cooled
  • Béchamel sauce
  • ⅔ cup freshly grated Parmesan cheese
  • 2 tbsp butter

Instructions
 

    This recipe uses leftover Bolognese meat sauce and chilled polenta. The prep time is for making the béchamel sauce and building the layers in the baking dish.
  • Preheat the oven to 450°.
  • Prepare the béchamel sauce to the consistency of sour cream.
  • Warm the bolognese sauce on the stove so it will spread easily in the dish.
  • Slice the chilled polenta into layers about ½" thick.
  • Butter a deep baking dish and place one layer of sliced polenta on the bottom. Patch gaps with additional polenta, where needed.
  • Add a layer of bolognese sauce. Drizzle a layer of béchamel sauce and sprinkle a thin layer of Parmesan cheese.
  • Repeat until you have used all of the ingredients, or until you reach the top of the baking pan. Sprinkle a final layer of Parmesan and dot sparingly with butter.
  • Place in the oven for 15-20 minutes. I recommend placing the dish on a baking sheet in the over, in case liquid spills over the top.
  • When a light brown crust has formed, remove it from the oven.
  • Let it rest for 5 minutes before cutting and serving.
    • When preparing leftovers, cut into slices and store.

Notes

Links to:
Keyword Marcella Hazan, Polenta