Messy polenta: polenta pasticciata Recipe | Food Network UK

Name: Messy polenta: polenta pasticciata Recipe | Food Network UK
Total time: 130 min
Ingredients: 3 tbsps extra-virgin olive oil; 1 recipe polenta, spread out to a layer 1cm thick and cooled, recipe follows; 30g butter, plus more for buttering the pan; 1 1/2 tbsps dried porcini mushrooms, reconstituted in hot water for 20 minutes then drained; 125ml dry white wine; 4 peeled whole plum tomatoes from can, drained; Salt; freshly ground black pepper; 1/4 bunch fresh Italian flat-leaf parsley, finely chopped to yield 2 tbsps; 1 small celery stalk, cut into 0.5cm dice; 1 small carrot, chopped into 0.5cm dice; 1 Spanish onion, chopped into 0.5cm dice; 110g chicken giblets (liver, heart, etc); 110g veal breast meat, cut into 5cm cubes; 50g freshly grated parmesan cheese; 1L water; 2 tbsps salt; 200g polenta or cornmeal

foodnetwork.co.uk

This mouth-watering recipe is ready in just 2 hours and 10 minutes and the ingredients detailed below can serve up to 4 people.

View full recipe on foodnetwork.co.uk

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Ingredients

3 tbsps extra-virgin olive oil
1 recipe polenta, spread out to a layer 1cm thick and cooled, recipe follows
30g butter, plus more for buttering the pan
1 1/2 tbsps dried porcini mushrooms, reconstituted in hot water for 20 minutes then drained
125ml dry white wine
4 peeled whole plum tomatoes from can, drained
Salt
freshly ground black pepper
1/4 bunch fresh Italian flat-leaf parsley, finely chopped to yield 2 tbsps
1 small celery stalk, cut into 0.5cm dice
1 small carrot, chopped into 0.5cm dice
1 Spanish onion, chopped into 0.5cm dice
110g chicken giblets (liver, heart, etc)
110g veal breast meat, cut into 5cm cubes
50g freshly grated parmesan cheese
1L water
2 tbsps salt
200g polenta or cornmeal