First off, a hearty thanks to Meg of Too Many Chefs for featuring last week's lamb-bit as one of their "posts of the week." The site is a "group" food blog, with a wide variety of topics in the posts. Check it out, great content and a cool, somewhat retro design.
Now then, this little work of deliciousness pictured above was my attempt to use the coarse-ground cornmeal that has been sitting in my cupboard for over a year. I still haven't returned Nick's copy of Marcella Hazan's Essentials of Italian Cooking, so I began searching it for polenta recipes. To my delight there was a recipe for this baked polenta (its a bit like lasagna, only with sheets of polenta instead of lasagna noodles), which required ragu alla bolognese. I just happened to have a container of it in the freezer from a batch I made several weeks ago.
The polenta was easier to make than I might have imagined, and turned out quite well. The ragu was combined with a quickly-whipped-up bechamel sauce. The only thing I added to the recipe was the sprinkling of sauteed mushrooms and onions over the top, but I found these to be unnescessary. Distracting even.
I won't post the recipe here. You should buy the book. Its fabulous, and many people feel content to consider it the authority on Italian cooking, and everything I've made from it turned out wonderfully (in fact, I've got a stew cooking at home right now, also drawn from this book--and yes, its lamb stew).
The drawback to me telling you all of this is that Nick is going to want the book back now.