Recipe

Polenta Torte Recipe

Add Step-by-Step Photos	Juels / All my dishes 10 months ago If you like homemade polenta and grits, you should enjoy this delightful savory torte. Layered with spinach, smoked ham and cheeses, it has a pleasant taste and soft, creamy texture. Polenta torte is one of our favourites. A glass of red wine would be a great addition.... More Prep:20m Cook:30m Servings:8	Juels
	polenta torte

cooking polenta

assemble the torte

a slice on plate

Lilliancooks

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Ingredients

20 oz. frozen spinach, defrosted (or use a mixture of spinach and kale, or other greens)

2 tbsp. olive oil

1 onion, chopped

2 cloves garlic, chopped

1/4 pound smoked ham (or other smoked meat), chopped

1/4 tsp. pepper

salt to taste

5 cups water, divided

1-1/2 cups yellow cornmeal

1/2 tsp. salt

1/3 cup grated Parmesan or Romano cheese, divided

1-1/2 cups shredded Mozzarella, divided

Directions

Heat oil in a large skillet over medium heat. Add onion and garlic and saute for 3 minutes, or until onion is soft.

Add spinach (or a combo of greens), ham, pepper and salt to taste. Saute for about 5 more minutes, or until greens are heatet through and no liquid remains.

Preheat oven to 400F. Line 8-inch round springform pan with aluminum foil. Spray bottom and sides of pan with non-stick cooking sparay. (You can also use a 2-1/2 quart baking dish, if don't have a springform pan. In that case, you'll have to spoon the torte directly from the dish, instead of unmolding it.)

Bring 4 cups water to a light boil in a large saucepan. Stir together remaining 1 cup water, the cornmeal, and salt in a bowl. Gradually stir cornmeal mixture into boiling water. Use whisk to mix smooth. Reduce heat to med.-low and simmer, stirring CONSTANTLY for about 5-8 more minutes.

Spread 1/3 of polenta (cornmeal mixture) in prepared dish. Cover with half the greens, half the Parmesan and 1/3 of Mozzarella. Repeat layering one more time. Spread with remaining polenta and sprinkle with remaining Mozzarella.

Bake in preheated 400F oven for 30 minutes. The top should get golden brown. Let stand for at least 10 minutes before unmolding. If using springform pan, remove sides and slice. If using a baking dish, just spoon the torte out in portions.

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Comments

gagagrits 10 months ago said:
Morning Jules, this sounds great for dinner tonight, I will use grits and spinach, thanks you do keep comming up with the best recipes....:)

momo_55grandma 10 months ago said:
Fantastic juels great presentation wonderful photos great delicous post high5 thanks

lilliancooks 10 months ago said:
I LOVE POLENTA!!! You must of read my mind!!! I've been trying to think of different ways to make polenta and I think this may be just what I was looking for! I'm going to try this during the week! Great idea for making polenta Juels!

otterpond 10 months ago said:
I have never worked with polenta. I was wondering if it will rise if you cooked the batter in a skillet like a big pancake? I don't have a spring form pan but I have made pancakes from different flours to use in layering recipes. Your insight from experience would be very appreciated.

peetabear 9 months, 4 weeks ago said:
This looks interesting... will give it a try.. five forks for you

juels 9 months, 4 weeks ago said:
It doesn't rise, Otterpond. The thickness you have in the beginning is what the end result should be.

crabhappychick 9 months, 4 weeks ago said:
Sounds wonderful and a great combination of flavors. Gotta try this one soon...in fact, printing it out now. 5, hon.

lori4flavor 9 months, 4 weeks ago said:
This sounds yummy, Juels, and makes for a very pretty presentation! I have never used polenta, other than frying it in butter and topping it with syrup :P I'm thinking this could even be turned into a meatless dish, replacing the ham with some roasted red peppers. Bookmarked + ^5

juels 9 months, 4 weeks ago said:
You can definitely go meat-free here, you can also use other meats of your choice, like grilled chicken, for example. This one offers a lot of room for experimenting!

notyourmomma 9 months, 4 weeks ago said:
Gorgeous photos and great combination of flavors. You say polenta and I say grits, LOL. Definitely on the short list of foods to make. This looks like a winner for sure. Have a great day, dear.

mrjwjohnson 9 months, 4 weeks ago said:
You did it again...yummy!

chichimonkeyface 9 months, 4 weeks ago said:
Great!

trigger 9 months, 3 weeks ago said:
Your recipe is spectacular you are a wizard worthy of the highest praise for your creation.
Flagged as beautiful those step by steps are a big help.
Five forks and a big smile form one who loves polenta recipes.

lilliancooks 9 months, 3 weeks ago said:
I made this tonight and it is soooo good! Its a slice of polenta heaven! I love all the flavors in this dish! I made it as written except I prepared the polenta with 6 1/2 cups of water instead of 5. Its so much easier to spread when its not too thick. I always use an electric hand mixer to whip up the polenta while its cooking. I never get any lumps that way! And it cooks in about 2 minutes! I assembled the torte in a buttered 8"x12" glass baking dish. This tastes much better the more you let it cool. This way the polenta soaks up all the flavors of the sauteed veggies and the cheeses! 10 Forks!

knoxcop 9 months, 3 weeks ago said:
Oh my dog. Where have you been hiding this one, Girly? Boy I'm tellin' ya, this sounds like a piece of heaven on a plate. Everything the guys love in here and guess what's on the table this week? lol Thanks! --Kn0x--

juels 9 months, 3 weeks ago said:
Thanks, Lillian, for adding the last picture to this recipe! It look gorgeous! So glad you made it and enjoyed it!

trigger 9 months, 3 weeks ago said:
Everyone is talking about this by the way all great reports now I have to move it up on my to make list.

lunasea 9 months, 2 weeks ago said:
Another killer recipe from you...I love you and your polenta torte. This Southern gal loves her grits and polenta and this flavorful torte just floats my flavor boat. Thank you for all of your wonderful recipes. I keep saving them and plan on trying each one - they are marvelous and so inviting. Forks and beauty flags for you, my sweet friend. Gosh - I am starving here! *hugs and grumbling of my tummy* :)

misslizzi 9 months, 2 weeks ago said:
OMG, Juels, you are AMAZING!!!

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