Polenta Ragu Casserole
We're calling it: Polenta ragu casserole is the new lasagna. In stead of using pasta, we layer creamy polenta with our (easy) homemade meat sauce and plenty of cheese.
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Cooking tools:
- Oven
- Stove
- Pot
- Baking dish
- Baking sheet
- Whisk
- Wooden spoon
- Ladle
- Offset spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Pepper mill
- Refrigerator
Ingredients
- Polenta
- 8 cups chicken broth or water
- 1¾ cups polenta
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- Ragu
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 2 stalks celery, chopped
- 3 garlic cloves, minced
- 1 pound ground beef
- One 28-ounce can crushed tomatoes
- ½ cup half-and-half
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh basil
- Salt
- freshly ground black pepper
- 10 ounces fresh mozzarella cheese, thinly sliced
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