Polenta Pasticciata

As I have mentioned, many, many times before, weekend mornings would be nothing without my obligatory allotment of time parked in front of the tv, channel surfing between Food Network, Cooking Channel and Public TV in search of a new episode of my favorite cooking shows, never seen before.

Currently, one of my very favorite shows is Extra Virgin with Debi Mazar and Gabriele Corcos on Cooking Channel.  They also have a corresponding website called Under the Tuscan Gun. No doubt, I am an Italophile and Gabriele's passion for maintaining the authenticity of his Tuscan culinary and ancestral roots, is a thrill to watch. The chemistry between he and his wife, Debi Mazar, best known (as far as I'm concerned) for her expert portrayal of Shauna Roberts, the brash PR executive on Entourage, is superbly entertaining, as well.

This past Sunday, I was stopped in my tracks by this recipe for Polenta Pasticciata which was perfectly demonstrated by Gabriele. I had to make it that night. Honestly, I had never heard of Polenta Pasticciata before watching this show. I guess, though I am sure it makes actual Italians ears bleed, it would best be described as a sliced polenta lasagna.  Like, LASAGNA! The gooey, cheesy and tomatoey scrumptiousness WITHOUT the carbs! That's right.  No noodles.  Just sliced creamy, delicious tender polenta.  Actually, I swear, I liked this version better that old tried and true kind.  

I strongly urge you to make this recipe. Like, not sometime soon, tonight! I am no expert, though I do have several family members on gluten free diets, and I am pretty darn certain this, in fact, gluten free. Give it a try and let me know your thoughts.  In fact, snap a pic and share it here, on my Facebook page, or on Twitter!