Polenta Pasticciata #Ragu - cooking recipe

Ingredients

6 cups water
1 teaspoon kosher salt
2 cups polenta (aka corn grits)
3 tablespoons butter
1 lb Italian sausage
1 (24 ounce) jar hearty traditional Ragu(R) Pasta Sauce
8 ounces goat cheese, log
3/4 cup shredded parmesan cheese
1 cup baby arugula

Preparation

Ragu Recipe Contest Entry.
Pre-heat oven to 400 degrees Fahrenheit.
Butter the bottom and sides of a 9\" springform pan. Also fold a piece of foil around the bottom of the pan to catch any leaks as the dish cooks in the oven.
In a large pot, bring water and salt to a boil over high heat. Once water is boiling, slowly whisk in corn grits.
Reduce heat to simmer and stir frequently, to keep corn grits from sticking to the pot, until mixture is very thick.
Stir the butter into the cooked polenta. Set pan aside, but cover the surface of the polenta with a piece of plastic wrap to keep the polenta from forming a skin on the top.
In a large skillet, break up the Italian sausage and cook until it is browned and cooked through.
Add the jar of Ragu to the sausage, stir to combine and cook just until it is heated through. Remove from heat and set pan aside.
Pour half of the polenta into the springform pan and spread it evenly in the pan.
Slice the log of goat cheese into equally thick slices (about 20) and arrange half of the goat cheese evenly over the top of the polenta.
Sprinkle 1/4 cup of the Parmesan cheese over the goat cheese and polenta.
Spread the arugula evenly over top of the cheese.
Pour half of the sausage and Ragu mixture over top of the arugula and spread it evenly across the whole pan.
Pour remaining polenta over top of the meat sauce and spread evenly in the pan.
Spoon the rest of the sausage and Ragu mixture on top of the layer of polenta and spread it into an even layer.
Arrange the remaining goat cheese evenly on top of the meat sauce.
Sprinkle the 1/2 cup of Parmesan cheese evenly over top of the pasticciata.
Place the foil lined springform pan onto a baking sheet and slide into the oven to bake for 45 minutes.
Remove from oven when cheese is golden brown and bubbly.
Let the pasticciata rest for 20 minutes before removing the outer ring and serving. This will allow it to cool a bit and will stay together once the outer ring has been removed.