To make the polenta: In a large pot or Dutch oven, dissolve the cooked cornmeal into water and season with salt.
Bring to a boil over high heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and comes away from the sides of the pot (about 10 minutes).
Let cool slightly. Then, spread the polenta evenly on a flat surface to form a layer about 1 cm thick.
Allow to cool completely. Cut into strips about 2 cm wide and set aside.
To make the mushroom filling: While doing this, place the mushrooms in a fine-mesh strainer and rinse well under cold running water to remove any dirt or debris.
Drianage excess moisture.
Transfer to a small saucepan, cover with water, bring to a boil over high heat, then reduce heat and simmer until tender (about 10 minutes).
Remove from heat. Chop into small pieces and set aside. Reserve 1 1/2 cups of the cooking liquid.
In a medium saucepan, melt the butter over medium heat.
Add the reserved mushrooms, onion, and cook, stirring occasionally with a wooden spoon, until the onion is softened (about 3 minutes).
Add the chicken livers, salt, and black pepper. Stir well.
Add the reserved cooking liquid, reduce heat to low, and simmer, adding water as needed, until the livers are cooked through (about 30 minutes).
Remove from heat and set aside.
To make the beef filling: In a small saucepan, melt the butter over medium heat.
Add the onion, sausage, and cook, stirring occasionally with a wooden spoon, until the onion is softened (about 5 minutes).
Add the beef, stir well. Add the wine and cook until reduced by half (about 3 minutes).
Add the tomato and season with salt and black pepper. Reduce heat to low and simmer until the beef is cooked through (about 20 minutes).
Tear off the heat and set aside.
Preheat oven to 180°C (medium).
Assemble the pasticciata: Butter a 19.5 cm x 30 cm baking dish.
Use half of the reserved polenta strips to line the bottom of the dish.
On top, spread the beef filling, followed by the mushroom filling.
Cover with the remaining polenta strips, sprinkle with Parmesan cheese and dot with butter.
Bake in the preheated oven until golden brown (about 15 minutes).
Serve immediately.
Calories per serving: 490
Recommended wine pairing: Barbera d'Alba La Serra 93, $22, or Rosso di Montefalco Caprai 95, $18
To make the polenta: In a large pot or Dutch oven, dissolve the cooked cornmeal into water and season with salt.
Bring to a boil over high heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and comes away from the sides of the pot (about 10 minutes).
Let cool slightly. Then, spread the polenta evenly on a flat surface to form a layer about 1 cm thick.
Allow to cool completely. Cut into strips about 2 cm wide and set aside.
To make the mushroom filling: While doing this, place the mushrooms in a fine-mesh strainer and rinse well under cold running water to remove any dirt or debris.
Drianage excess moisture.
Transfer to a small saucepan, cover with water, bring to a boil over high heat, then reduce heat and simmer until tender (about 10 minutes).
Remove from heat. Chop into small pieces and set aside. Reserve 1 1/2 cups of the cooking liquid.
In a medium saucepan, melt the butter over medium heat.
Add the reserved mushrooms, onion, and cook, stirring occasionally with a wooden spoon, until the onion is softened (about 3 minutes).
Add the chicken livers, salt, and black pepper. Stir well.
Add the reserved cooking liquid, reduce heat to low, and simmer, adding water as needed, until the livers are cooked through (about 30 minutes).
Remove from heat and set aside.
To make the beef filling: In a small saucepan, melt the butter over medium heat.
Add the onion, sausage, and cook, stirring occasionally with a wooden spoon, until the onion is softened (about 5 minutes).
Add the beef, stir well. Add the wine and cook until reduced by half (about 3 minutes).
Add the tomato and season with salt and black pepper. Reduce heat to low and simmer until the beef is cooked through (about 20 minutes).
Tear off the heat and set aside.
Preheat oven to 180°C (medium).
Assemble the pasticciata: Butter a 19.5 cm x 30 cm baking dish.
Use half of the reserved polenta strips to line the bottom of the dish.
On top, spread the beef filling, followed by the mushroom filling.
Cover with the remaining polenta strips, sprinkle with Parmesan cheese and dot with butter.
Bake in the preheated oven until golden brown (about 15 minutes).
Serve immediately.
Calories per serving: 490
Recommended wine pairing: Barbera d'Alba La Serra 93, $22, or Rosso di Montefalco Caprai 95, $18
