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Autumn is coming – you can feel and smell it in the air. It makes me sad that the summer is over for another year – a patchy summer at best – but I love the fact that I’ll be able to wear big jumpers and make big pots of comfort food (legitimately) again.

If you follow me regularly you’ll know how much I love polenta, how perfect then is this dish of baked polenta, topped with a rich tomato sauce, meltingly soft guanciale and eggs? So perfect that I ate the entire skillet over one day by myself. Hey, I’m just padding up for the winter…

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I know what you’re thinking. You’re reading the title of this post and thinking to yourself, “another polenta recipe?! Jeez Jackie, we get it, you’re obsessed with polenta, move on with your life already,” and you’re not wrong, yes, I am obsessed with it but I’ve got a new obsession: drowning cooked polenta in layers of tomato sauce, smothering it with cheese and baking it in the oven. This, I’ve recently learned, is known as pasticciata and is a kind of lasagne with polenta instead of pasta. Oh yeah. This stuff is good.

Even better this is the last post in my series on homemade stock (which you’re probably sick of too, by now)! Polenta and homemade stock? That’s what I call perfection.

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