Polenta Lasagna with Mushroom Ragù

Ingredients

• 1 cup heavy cream
• 3 ounces grated Parmigiano-Reggiano cheese, divided
• Double recipe Smooth and Creamy Polenta
• 1 quart Mushroom Ragù or Ragù Bolognese
• 2 tablespoons unsalted butter, cut into small pieces

Directions

1. Heat the oven to 350 degrees F. Pour the heavy cream into a small saucepan and warm it over medium heat until it reaches a simmer. Turn the heat down to medium-low and continue cooking, stirring frequently so the cream does not scorch, until it has cooked down by half, about 15 minutes. Whisk in 2 ounces grated parmesan cheese until smooth and melted. Cover the pan and set it aside.
2. In a medium baking dish, roughly 2-quart size, spoon in a thin, level layer of polenta. Sprinkle with a little of the remaining grated Parmesan. Add half of the ragù in an even layer, then drizzle about 2 tablespoons of the Parmesan cream over the top.
3. Carefully add another even layer of polenta over the ragù, spreading it all the way across to cover the filling. Scatter on more grated Parmesan, then add the rest of the ragù. Spoon 2 more tablespoons Parmesan cream over that layer. Finish with a final thin layer of polenta, add the butter pieces over the surface, and sprinkle with more grated Parmesan.
4. Bake the polenta lasagna until it is hot all the way through and the top is golden, about 20 minutes. Let it rest until it has cooled a bit and the polenta has firmed slightly, about 20 minutes. Warm the remaining parmesan cream again, loosening it with a little water if needed, and serve the polenta lasagna with the Parmesan cream spooned over each portion.