POLENTA PIE

½ kg. carrots, ½ celery, 2 onions, ½ kg. Tomato sauce.

Cut the vegetables into cubes and sauté them in a pan with n. 4 tablespoons of olive oil, salt, add the tomato puree and cook for 10 minutes, grease a baking dish with oil, roll out a first layer of thinly cut polenta slices, pour a few spoonfuls of meat sauce, sprinkle with parmesan and smoked ricotta as desired; form another layer of polenta slices and season with ragù and cheese. Bake in a preheated oven (180°) for

ALTERNATIVE instead of the meat sauce proposed above, other vegetables can be used, for example: leeks and radicchio, artichokes and sbrise, leeks and pumpkin, eggplant and cherry, zucchini and shallots