Lamb and Polenta "Lasagne"

Ingredients for Lamb and Polenta "Lasagne"

• 2 (14- to 425g ) cans stewed tomatoes

• 1/2 plus 1/8 teaspoons ground allspice

• 450g lamb mince (not lean)

• 450g ready-made plain polenta (in a plastic-wrapped roll)

• 230g whole-milk mozzarella, coarsely grated (about 240ml )

Put oven rack in middle position and preheat oven to 204°C.

Drain 1 can tomatoes, reserving juice, then roughly break up tomatoes into 1/2-inch pieces with a spoon if necessary.

Purée second can of tomatoes, including juice, with reserved juice (from other can), 1/4 teaspoons salt, and 1/8 teaspoons allspice in a blender until smooth. Transfer tomato sauce to a 2-quart heavy saucepan and boil, uncovered, stirring occasionally, until reduced to about 120ml , about 20 minutes. Remove from heat.

Heat a dry 12-inch heavy skillet over moderate heat until hot, then brown lamb with 1/2 teaspoons salt, 1/4 teaspoons black pepper, and remaining 1/2 teaspoons allspice, stirring and breaking up lumps (but leaving meat slightly chunky), about 5 minutes. Add drained tomatoes and cook, stirring occasionally, until juices are absorbed, about 1 minute.

Cut polenta into 1/4-inch-thick slices with a sharp knife and cover bottom of a 9-inch ceramic or glass pie plate with half of polenta slices (overlapping slightly). Scatter half of lamb mixture over polenta, then top with half of mozzarella, then remaining polenta. Scatter remaining lamb on top and spread tomato sauce over meat, then top with remaining mozzarella.

Bake, uncovered, until bubbling and beginning to brown, about 20 minutes. Let stand, loosely covered with foil, 15 minutes before serving.

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