Method: Slice the polenta cylinder into 2 cm thick rounds. Heat gently over steam or in a small saucepan with a splash of milk to keep them soft. Plate with a spoonful of ragù at the base, then layer polenta, ragù and grated or shaved Parmigiano Reggiano. Finish with an extra generous sprinkling of Parmigiano.
Chef’s Tip: For a lighter option, use a white farmhouse-style ragù.
