Rustic Baked Polenta Pie

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 oz	56g	Finely-chopped pancetta
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
1/4 cup	27g / 1oz	Minced carrot
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
4 oz	113g	Ground veal round
4 oz	113g	Ground pork sausage
8 oz	227g	Ground beef chuck
2/3 cup	157ml	Dry red wine
1 1/2 cups	355ml	Meat stock
2 cups	474ml	Milk
1 cup	62g / 2.2oz	Peeled, seeded, crushed plum tomatoes
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2		Basic Polenta - see * Note

Recipe Instructions

* Note: See the "Basic Polenta" recipe which is included in this collection.

Preheat the oven 375 degrees.

In a saute pan, heat the olive oil. When the pan is smoking hot, saute the celery, onions, carrots, shallots and garlic. Saute the vegetables for 1 to 2 minutes or until the vegetables are wilted. Add the ground meats and saute until the meat is brown, about 4 to 5 minutes. Strain the fat off the meat. Turn the meat into a saucepan. Deglaze the pan with the red wine. Add the stock and milk. Season with salt and pepper. Bring up to a boil and reduce to a simmer. Simmer for 1 hour and add the crushed red tomatoes. Continue simmering for 45 minutes or until the mixture resembles a thick, meaty stew.

Grease a 3-quart baking dish. Slice the polenta into 1-inch slices. Spoon a small amount of the ragu over the bottom of the dish. Arrange the polenta over the ragu. Top the polenta with the ragu and sprinkle with the cheese. Repeat the procedure until all the polenta is used. Spread any remaining ragu on top and sprinkle with remaining cheese. Bake for 1 hour covered and the last 5 minutes uncovered. Spoon the mixture into a shallow bowl. Garnish with cheese and green onions.

This recipe yields 6 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2336 broadcast 06-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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