Polenta Pasticciata

To make the polenta, place cold water in a saucepan

Add cornmeal slowly, stirring to prevent lumps from forming

Bring to a boil and cook for about 45 minutes, stirring constantly

Let it cool on a flat surface, until it reaches a thickness of about 1cm

Let it rest

Cut into slices about 2cm thick

Meanwhile, soak the dried mushrooms in warm water for about 20 minutes

Rinse them well and cut into small pieces

In a saucepan, melt 3 tablespoons of butter, add the mushrooms and chopped onion

Let it cool slightly

Add the chicken filling, salt and pepper to taste

Cook over low heat, stirring occasionally, until the filling is heated through

Remove from heat and reserve

In a small saucepan, warm the olive oil and 1 tablespoon of butter

Fry the remaining onion, parsley and pancetta until lightly golden, stirring constantly

Add the beef picada and stir well

Add the white wine and let it simmer until the wine has evaporated

Add the peeled tomatoes and season to taste

Simmer for about an hour, adding water as needed

When the meat is tender, remove from heat

Grease a refractory mold

Layer with polenta slices, topping each layer with some of the picadillo, and finishing with grated Parmesan cheese

Repeat the layers, ending with a layer of cheese and butter

Bake in a moderate oven (180°C) for about 30 minutes and serve hot

Serves 4.