Polenta pasticciata (pronounced pa-stee-chee-ah-ta) is one of those comforting dishes that can be likened to a warm snuggly blanket. Indeed, the satisfaction you feel from both is much the same - pure content. This Italian dish, roughly translated as messed up, is the definition of comfort food. Buttery mushrooms, a velvety cream sauce with just a hint of nutmeg, and nutty Parmesan cheese come together in what is both a rustic yet elegant dish. Don't worry about it holding its form as you scoop it out (hence its messy name), but its decadent flavors make this dish worthy of entertaining yet easy enough for any night of the week.
Polenta Pasticciata (Polenta with Cream Sauce and Mushrooms)
Serves 6
Note: For a quicker version, buy already-made polenta (found in tubes in the pasta aisle), and cut it into 1/2-inch rounds. For this recipe you'd need two tubes. There’s no need to chill it in the fridge as it’s already firmed up.
For the polenta:
1 1/2 quarts water
2 teaspoons salt
1 1/2 cups finely ground polenta or yellow corn meal
Butter for greasing sheet pan
For the besciamella (béchamel):
3 tablespoons butter
5 tablespoons flour
2 cups milk
1/2 cup heavy cream
Pinch of ground nutmeg
1 teaspoon salt
Freshly ground pepper
3/4 cup Parmigiano Reggiano cheese, grated
For the mushrooms:
3/4 pound fresh mushrooms, thinly sliced
2 tablespoons butter
Directions:
Prepare the polenta:
In a heavy 4-quart saucepan, bring the water and salt to a boil over high heat. Slowly pour the polenta into the water, stirring constantly with a long wooden spoon to prevent clumps. Reduce heat and simmer, stirring frequently, for 20-30 minutes. Spoon the polenta out onto a large buttered sheet pan. Using a metal spatula or knife, spread the polenta into a thin layer (about 1/2-inch thick). Refrigerate until very firm (about 40 minutes).
Prepare the besciamella:
In a heavy saucepan, melt 3 tablespoons butter over medium heat then stir in the flour. Remove the pan from the heat and pour in the milk and cream, beating with a whisk until the flour is partially dissolved. Return the pan to high heat and cook, stirring constantly with the whisk, until the sauce comes to a boil and is thick and smooth. Reduce heat to a simmer, still stirring, for 2-3 more minutes to remove any raw flour taste. Remove the pan from heat and stir in the nutmeg, salt and pepper. then add 1/2 cup of the grated cheese and set the pan aside.
Cook the mushrooms:
Melt 2 tablespoons of butter in a large skillet. Add mushrooms and cook mushrooms for about 3-4 minutes.
Assembling the dish:
Preheat the over to 375° F.
Cut the polenta in half and lay one half in a buttered shallow 8x8-inch baking dish (do not worry if the polenta doesn’t reach the edges or fit exactly). Spread half of the mushrooms over the polenta followed by half of the besciamella. Place the second half of the polenta on top of the sauce and spread it with the remaining mushrooms and besciamella. Sprinkle with the rest of the grated cheese.
Bake on the middle shelf of the oven for 25-30 minutes, or until the cheese and sauce are browned and bubbling.
Gently cut into squares and serve immediately.
