Total Calories: 549
1 Prepare the ragù, if necessary. In a large saucepan, bring 6 cups of the water to a boil.
2 In a medium bowl, stir together the cornmeal, salt, and remaining 2 cups of water.
3 Pour the cornmeal mixture into the boiling water, stirring constantly, until the mixture comes to a boil. Reduce the heat to low, cover, and cook, stirring occasionally, about 30 minutes or until the polenta is thick and creamy.
4 Butter a large baking sheet. Pour the polenta into the pan and spread it evenly with a rubber spatula to a 1/2-inch thickness. Let cool until firm, about least 1 hour, or cover and refrigerate overnight.
5 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a 9-inch square baking dish.
6 Cut the polenta into 9 3-inch squares. Arrange half the polenta in the bottom of the dish. Spoon on half the sauce and top with half the mozzarella and Parmigiano-Reggiano. Make a second layer of the remaining ingredients.
7 Bake 40 minutes or until the polenta is bubbling and the cheese is melted. Let stand 10 minutes before serving.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.