Some friends from California are coming to visit Ny this weekend and we are getting together with old and new friends for dinner.I wanted to make a polenta pasticciata (lasagna) dish as a main dish. However, I wanted to put something a little more interesting than the normal lasagna fillings of bechamel and bolognese sauce.
I thought making a polenta lasagna would be an interesting idea because its cold outside, I have some good northern italian red wines, and its easy to prepare before hand and bake it when we start the first course. A few options I was contemplating were making a veal oxtail and mushroom ragu or maybe wild boar ragu as the filling to the baked polenta lasagna.
I will probably have a salad course and some antipasti as well and then fennel and some other side dish to go with the polenta lasagna.