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Layered baked polenta with ragù, béchamel, and cheese — a northern Italian lasagna alternative. This high protein mediterranean family dish is freezer-friendly and rich in comforting flavors.
Prepare the polenta: In a heavy pot, combine milk, water, and 1 tsp kosher salt. Bring to a gentle simmer over medium heat. Gradually whisk in polenta, reducing heat to low. Stir constantly for 30–35 minutes until thick and creamy, then mix in 2 tbsp butter.
While polenta cooks, heat olive oil over medium in a skillet. Add finely diced onion, carrot, and celery. Sauté for 4–5 minutes until softened, then add ground beef and cook, stirring, until browned. Add crushed tomatoes, black pepper, and 0.25 tsp salt, simmer for 15 minutes to reduce and concentrate the ragù.
Make béchamel in a small saucepan: Melt 2 tbsp butter over medium heat. Stir in flour, cook until bubbling but not browned. Gradually add remaining milk (up to 1 cup from step 1), whisking vigorously to prevent lumps. When thickened, season with nutmeg and a pinch of salt.
Preheat oven to 375°F. Spread half of creamy polenta in a greased baking dish. Layer evenly with ragù, then béchamel. Sprinkle half mozzarella and half Parmesan cheese over.
Add remaining polenta, then repeat layers: ragù, béchamel, remainder of cheeses. Cover loosely with foil and bake for 35 minutes. Remove foil, bake another 10 minutes until the top is golden and bubbling. Let rest for 15 minutes before slicing to help layers set.
