Polenta with Bechamel & Ragu

This comforting dish from the Emilia-Romagna region delivers all the savoury depth of a traditional lasagna without the effort of rolling pasta. The base is a loose, buttery polenta that acts as a silky vessel for rich meat sauce and velvety bechamel. It is the kind of restorative meal found in rural trattorias on cold afternoons, designed to be eaten hot and soft while the textures are at their best.

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