Matuffi

When Renata Marsili wants to eat polenta, she makes matuffi, the traditional creamy soft polenta of Lucca and Versilia, the region that borders the Mediterranean Sea. Use a big ladle or serving spoon to scoop the polenta into a warmed serving dish, top it with a layer of sauce, and repeat, finishing with the sauce. Sprinkle a blizzard of grated Parmigiano-Reggiano over the top and let the feasting begin!