Ingredients
- 3 cup whole milk
- 1 cup water
- 1 cup instant polenta
- 1/2 cup mascarpone cheese
- 1 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 3 cup whole milk
- 1 cup water
- 1 cup instant polenta
- 1/2 cup mascarpone cheese
- 1 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup olive oil
- 2 cup medium onions, chopped
- 2 cup chopped celery
- 6 cup garlic cloves, chopped
- 1 cup chopped carrots
- 1 pound ground veal
- 1 pound ground chicken
- 4 ounce pancetta or bacon, finely chopped
- 2 ounce (14 1/2 ounce) cans whole tomatoes in juice
- 1 3/4 cup chicken stock or one 14 1/2 ounce can (or more) low-salt chicken broth
- 1/2 cup whole milk
- 5 teaspoon chopped fresh thyme or 2 1/2 teaspoons dried thyme
- 1/2 cup freshly grated parmesan cheese
Preparation
Baking Directions:
Baked polentaHeat the milk and water in a large pot and bring to a boil.
While it is simmering, slowly add the polenta and salt and pepper to taste.
Stir constantly for 6 to 7 minutes, or until the liquid has been absorbed.
Remove from heat and stir in mascarpone.
Add ricotta cheese and mix together thoroughly.
Place in gratin dish, top with Genovese sauce, grated Parmesan cheese and brown under medium broiler for 2 minutes.
Serve immediately.
Genovese sauceHeat olive oil in a large deep skillet over low to medium heat.
Add onions, celery and garlic and sauté until tender and lightly golden brown, about 3 to 5 minutes.
Increase heat to high; add veal, chicken and pancetta and sauté until meat is brown, about 10 minutes.
Add whole tomatoes with juice, 1 3/4 cups chicken stock, milk and thyme.
Reduce heat and simmer, uncovered, for about 1 hour and 15 minutes.
Stir frequently to break up tomatoes, adding more stock if mixture is too thick.
Remove from heat, stir in Parmesan cheese, and season with salt and pepper; serve immediately.
