Bring the water to a boil in a medium sized pot. Once boiling, add the salt and a little drizzle of olive oil. Lower the heat/flame to low.
Begin adding small amounts of the corn flour at a time, making sure to continuously whisk for a smooth consistency. Once you have whisked all of the corn flour into the water, continue to cook over a low flame for about another five minutes, making sure to keep mixing the polenta with a wooden spoon.
Add in the butter and pecorino cheese and mix until melted. Once it is all mixed, remove from the stove and spread evenly on a parchment paper lined cookie sheet using a spatula. Set aside to cool off for about an hour or place in the refrigerator to cool off more quickly.
Once the polenta has cooled off, preheat the oven to 400°F.
Cut the polenta sheet into two to three equal sized pieces, as wide as you need to fit into your baking dish. You can also make single serving sizes and cut each piece in half for a two layer lasagna.
Lightly brush olive oil on the bottom of a baking dish and then add your first layer of polenta. Top the polenta with a couple of tablespoons of meat sauce, enough to evenly spread over the whole layer. Sprinkle some pecorino cheese and shredded mozzarella cheese on top. Add a few slices of fresh mozzarella and then cover with another piece of polenta. Repeat the same steps with the meat sauce and cheeses.
Cook the polenta lasagna in the oven for about 30 minutes on the middle position. Make sure to check that the cheese is melted and not burnt.
Remove from the oven and let settle for about ten minutes before serving. Salute and cin cin!