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    You are in: Home / Italian / Polenta Pastizada----Venetian Polenta Pie Recipe
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    Polenta Pastizada----Venetian Polenta Pie

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    Mamie37's Note:

    This is quite delicious. It came from a little booklet given to me by the Alitalia.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Make sauce: Heat the oil and 2 tablespoons of butter, and gently saute the onion, carrots, celery and bacon until they change color.
    2. 2
      Add the veal, let this brown, then pour in the wine.
    3. 3
      Cook for 5 minutes.
    4. 4
      Peel, seed, and finely chop the tomatoes.
    5. 5
      Add these to the pan, season with salt and pepper, cover and cook gently for 1 1/2 hours.
    6. 6
      While the sauce cooks: Soak the mushrooms in warm water and finely chop the giblets.
    7. 7
      When the mushrooms have been soaking for 30 minutes, drain, pat dry, and chop finely.
    8. 8
      Bring a large pan of salted water to a boil, at least 8 1/2 cups.
    9. 9
      Pour in the cornmeal, stirring constantly, lower the heat, and cook gently, stirring frequently, for 30 minutes, or until it is a thick, smooth mass.
    10. 10
      Pour it into a square baking pan, let it cool, and then cut into 1/4 inch thick slices.
    11. 11
      Set aside.
    12. 12
      Melt 3 tablespoons butter and saute the mushrooms and giblets gently for 5 minutes.
    13. 13
      Sprinkle lightly with salt.
    14. 14
      Rub a fairly large pie dish generously with butter.
    15. 15
      Cover with a layer of polenta, and spread with a layer of the meat sauce, another of polenta and one of mushrooms and giblets.
    16. 16
      Sprinkle with grated Parmesan and add a layer of sliced Parmesan.
    17. 17
      Dot with butter.
    18. 18
      Continue in this manner until all the ingredients are used up, finishing with a sprinkling of grated Parmesan and slivers of butter.
    19. 19
      Bake at 475 degrees 30 minutes, or until heated through and serve very hot.

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    Nutritional Facts for Polenta Pastizada----Venetian Polenta Pie

    Serving Size: 1 (233 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 513.1
     
    Calories from Fat 255
    49%
    Total Fat 28.4 g
    43%
    Saturated Fat 12.7 g
    63%
    Cholesterol 103.3 mg
    34%
    Sodium 341.5 mg
    14%
    Total Carbohydrate 44.4 g
    14%
    Dietary Fiber 5.1 g
    20%
    Sugars 4.0 g
    16%
    Protein 19.8 g
    39%

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