Polenta Lasagna - Stefano Faita

Ingredients

• 1 L (4 cups) water
• 15 ml (1 tbsp) salt
• 300 g (about 2 to 2.5 cups) corn meal (classic polenta)
• 15 ml (1 tbsp) butter
• 30 ml (2 tbsp) Stefano extra virgin olive oil
• 1 onion, finely chopped
• 1 garlic clove, minced
• 1 carrot, in small cubes
• 1 celery branch, in small cubes
• ½ sweet red pepper, in small cubes
• 2 Stefano classic Italian sausages, casings removed and crumbled
• 250 g ground veal
• 100 ml (⅓ cup + 1 tbsp) white wine
• 1 jar (648 ml) Stefano Tomato Basil Sauce
• 1 pinch chili flakes (optional)
• Salt and freshly ground pepper, to taste
• 150 g (about 1½ cups) Taleggio cheese, in thin slices
• 50 g (about ½ cup) Parmesan, finely grated