quantity for four people

– 1 kg of yellow polenta ready
– 200 g porcini mushrooms
– 200 g mushrooms
– 300 g lean minced beef
– 150 g of sliced ​​bacon
– 160 g fontina
– 80 g of butter
– 50 g of grated Parmesan cheese
– 3 tablespoons extra virgin olive oil
– 3dl beef broth
– 2 tablespoons of tomato paste
– 1 clove of garlic
– 1 onion, chopped
– thyme, salt, pepper


Cut the polenta into slices 1 cm thick and line the bottom and sides of a buttered casserole dish. 

Make the onion with olive oil and 20 g of butter and brown the meat.

Add salt and pepper, then add the tomato paste diluted in hot broth, stir and cook for 1 ½ hours.

Meanwhile, in a skillet, brown the garlic with 40 g of butter, remove the clove and cook the mushrooms already cleaned and cut into strips. 

Season with salt and pepper and add the thyme.
Alternating layers of polenta into the mold, respectively sauce, mushrooms, fontina cheese and bacon. 

Finish with polenta, sprinkle with some butter and grated Parmesan cheese and bake in a preheated oven at 200 ° C for 30 minutes.

Preheat oven to 180 ° C and cook for another 10 minutes and serve.