Baked polenta with sausage ragù (Polenta pasticciata) from Italy al Dente: Pasta, Risotto, Gnocchi, Polenta, Soup by Biba Caggiano

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Notes about this recipe

  • Lottabooks on March 25, 2024

    I made only the ragu portion and served with America's Test Kitchen made-in-advance polenta. Excellent flavor and a big hit. HOWEVER, it has a lot of liquid due to the 3 c. stock and 1 c. porcini soaking liquid and fat from the sausage. Consider shorting the stock if making again to serve with ATK polenta. I suspect the liquid in the recipe was to go with the polenta slices put in casserole style as called for by the recipe (which I didn't do). Made this for a wine-tasting party where a lot of heavy red wines were being served.

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