Messy Polenta: Polenta Pasticciata

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Tasty but too much salt in the polenta. Couldn't eat the polenta. I would use 1 tsp, not 2 tablespoons.

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It wasn't bad, but so many of Mario's recipes are fantastic, that I won't make this again. It just wasn't anything special.

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This sounds sooooooooooo very good! I have giblets from a chicken, but no veal. Hope I can sub a little bit of chicken for close results.

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Two tablespoons salt for the polenta is way too much. I had to throw it away!

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first, let me point out that the veal ragu, the veal meat, and the liver mixture are all the same thing. pay attention! you fry the veal breast chunks and chicken liver together, add aromatic vegetables, and cook. This is now a ragu. when you layer it between pieces of polenta, it can be called a veal ragu or referred to as the veal mixture, the veal meat, or the liver mixture--or even the vegetables and meat.

like so many of mario's recipes, this one is really quite simple and actually easy, if you do it step by step.

try it with pork loin, trimmed of fat, instead of veal breast.

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Great. Exactly as in my region, la Val Camonica.
Proprio Molto Bravo Mario
Josephine

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recipe talks about using veal ragu, veal meat, then liver mix. not sure when they are all different.