Polenta Lasagna With Mushroom Ragù (Polenta Pasticciata) Recipe

• 1 cup (8 ounces) heavy cream
• 3 ounces grated Parmigiano-Reggiano cheese, divided
• Double recipe
• 1 quart
• (see note) or
• 2 tablespoons unsalted butter, cut into small pieces

1. Preheat oven to 350u0b0F. In a small saucepan, heat heavy cream over medium heat until simmering. Lower heat to medium-low and cook, stirring often to prevent scorching, until cream is reduced by half, about 15 minutes. Whisk in 2 ounces grated parmesan cheese until melted. Cover and set aside.
2. In a medium (roughly 2-quart) baking dish, spread a thin, even layer of polenta. Top with a small amount of the remaining grated Parmesan. Spoon half of the ragu on top in an even layer and drizzle with about 2 tablespoons of Parmesan cream.
3. Gently spread another even layer of polenta on top of ragu, covering it completely, then top with more grated Parmesan and the rest of the ragu. Drizzle 2 more tablespoons Parmesan cream on top. Spread a final thin layer of polenta on top, dot with butter and top with more grated Parmesan.
4. Bake polenta lasagna until heated throughout and golden on top, about 20 minutes. Let stand until cooled slightly so that the polenta sets a little, about 20 minutes. Reheat remaining parmesan cream, thinning with a little water if necessary, and serve polenta lasagna, spooning Parmesan cream on top.

heavy cream, cheese, recipe, quart, unsalted butter

Taken from www.seriouseats.com/recipes/2015/05/polenta-lasagna-pasticiatta-casserole-recipe.html (may not work)