Sweet and spicy dishes from the Scottos

Baked polenta
Heat the milk and water in a large pot and bring to a boil. While it is simmering, slowly add the polenta and salt and pepper to taste. Stir constantly for 6 to 7 minutes, or until the liquid has been absorbed.

Remove from heat and stir in mascarpone.

Add ricotta cheese and mix together thoroughly. Place in gratin dish, top with Genovese sauce, grated Parmesan cheese and brown under medium broiler for 2 minutes. Serve immediately.

Genovese sauce
Heat olive oil in a large deep skillet over low to medium heat. Add onions, celery and garlic and sauté until tender and lightly golden brown, about 3 to 5 minutes.

Increase heat to high; add veal, chicken and pancetta and sauté until meat is brown, about 10 minutes.

Add whole tomatoes with juice, 1 3/4 cups chicken stock, milk and thyme. Reduce heat and simmer, uncovered, for about 1 hour and 15 minutes. Stir frequently to break up tomatoes, adding more stock if mixture is too thick. Remove from heat, stir in Parmesan cheese, and season with salt and pepper; serve immediately.

Soak beans in lightly salted water overnight.

Rinse beans and add 4 times the volume in water (i.e., 4 parts water to 1 part beans).

In a 4-quart pot, boil beans over high heat until tender but not mushy, about 45 minutes to 1 hour. Drain beans well and refrigerate overnight if desired.

Mash beans in a stainless-steel bowl with extra-virgin olive oil until creamy in texture, or place in a food processor and pulse until creamy.

Fold in garlic and sage, season with salt and pepper, and refrigerate for up to 1 day until needed.