Ursula says: “When polenta is baked as a pie, it is known as polenta pasticciata. There are many different versions– probably as many as there are homes in northern Italy – but this one is easy to make and is sure to draw compliments when served.”

Serves 4

Ingredients

• 1 litre water or vegetable stock
• 225 g coarse polenta
• 85 g unsalted butter
• 300 g mixed mushrooms (chestnut, field, porcini or cep), cleaned and sliced
• 1 x 400-g can Italian plum tomatoes, drained, seeds squeezed out and chopped
• 175 g Italian salami, thinly sliced
• 1 quantity Béchamel Sauce (see below)
• 55 g Parmesan, grated
• sea salt and freshly ground black pepper

Method

Place the water or stock in a large saucepan and bring to the boil. Gradually whisk in the polenta. Reduce the heat and simmer for about 20 minutes, stirring frequently. Season to taste.

Preheat the oven to 200°C/180°C fan/400°F/Gas 6.

Melt half of the butter in a frying pan and cook the mushrooms over a low heat for 2–3 minutes. Season to taste with black pepper.

Remove the polenta from the heat and stir through the remaining butter. Spread one-third of the polenta over the base of a greased ovenproof dish. Top with one-third of the mushrooms, one-third of the tomatoes, one-third of the salami and one-third of the béchamel sauce. Repeat these layers twice more, ending with a final layer of béchamel sauce, then sprinkle over the grated Parmesan. Bake in the preheated oven for 30 minutes until bubbly and golden. Leave to stand for 5—10 minutes before serving.

Béchamel sauce

• 20 g unsalted butter
• 1 litre milk or stock, warmed
• 40 g Italian ‘00’ flour
• 1 teaspoon finely grated nutmeg

Makes about 1 litre

Melt the butter in a saucepan. Mix in the flour, ensuring there are no lumps. Add the warm milk or broth and some salt, then slowly bring the mixture to the boil. Continue stirring until the sauce becomes thick and creamy. Taste to check the seasoning, adding more salt and nutmeg as needed.

Ursula says: “Hearty and delicious, this lasagne – which uses polenta in place of pasta sheets – is a real crowd pleaser.”

Serves 4–6

Ingredients

• 1 ½ teaspoons olive oil
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• 1 carrot, finely chopped
• handful of freshly chopped flat-leaf parsley
• 6-8 Italian sausages, casings removed (see Note)
• 2 garlic cloves, finely sliced
• 1 teaspoon dried chilli flakes
• 2 x 400-g cans plum tomatoes
• 1 quantity of basic polenta (see baked polenta recipe, above)
• 100 g pecorino, freshly grated
• 150 g mozzarella, cut into thin slices
• sea salt and freshly ground black pepper
• crusty bread, to serve

Method

Heat the oil in a saucepan over a low heat, add the onion, celery and carrot and cook slowly until lightly coloured.

Crumble the sausage meat into the pan, then break up any large clumps with a spoon. Add the garlic, chilli flakes and tomatoes and simmer for 40 minutes, adjusting the flavours as you go. At the end, add the chopped parsley.

Preheat the oven to 180°C/160°C fan/350°F/Gas 4.

Lightly oil an ovenproof dish (about 23 cm/9 inch square). Cover the base of the dish with one-third of the sausage and tomato sauce, then add a thin layer of polenta. Sprinkle over one-third of the grated pecorino and lay one-third of the mozzarella slices on top. Repeat these layers twice more, finishing with a layer of polenta and the two cheeses. Bake in the preheated oven for 40 minutes until bubbly and golden. Leave to stand for 5–10 minutes before serving with crusty bread.

Note: Using good-quality sausages is a must – I love the fennel and red wine varieties for this dish.

What to drink:

Spicy foods call for a either bit of spice in the wine or some sweetness to act as a counterpoint to the spice. In the Veneto we get both in the king of the region, Amarone della Valpolicella! A lovely choice would be Il Lussurioso by Buglioni. A dry, smooth, yet powerful wine with intense flavours of red and black cherries and just a hint of white pepper. This sweet and spicy combination elevates a spicy dish to the next level.

Ursula says: “Serve with a crisp salad for a light lunch or as a merenda (a snack between lunch and dinner).”

Serves 4–6

Ingredients

• 1 quantity of basic polenta (see baked polenta recipe, above)
• 250 g Fontina or Gruyère cheese
• 100 g wild rocket
• 50 g Italian ‘00’ flour
• 2 large eggs, lightly beaten
• 100 g dried breadcrumbs
• sea salt and freshly ground black pepper
• olive oil, for frying
• loaf tin

Method

Prepare the polenta (but do not bake it). Spoon the polenta into a loaf tin and leave to set for several hours. It must be firm enough to cut into slices.

Turn the polenta loaf out of the tin and cut it into 1-cm/½-inch thick slices, about 9 cm/3 ½ inches big. Cover half the polenta slices with the cheese, rocket and some seasoning. Place the other slices of polenta on top to

make sandwiches and press firmly together so the filling will not fall out.

Dip each sandwich first in the flour, then the beaten eggs, then lastly the breadcrumbs. I recommend leaving the sandwiches to chill in the fridge for 1 ½ hours before frying.

Heat a little olive oil in a frying pan and fry the polenta sandwiches in batches, a few at a time, on both sides until golden. Transfer the fried sandwiches to a plate lined with paper towels to drain. Keep warm while you cook the rest of the sandwiches, then serve hot.