Polenta Torte
From juels 15 years ago
- 30 minutes to make
- Serves 8
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. Read more A glass of red wine would be a great addition. See less
Ingredients
- 20 oz. frozen spinach, defrosted (or use a mixture of spinach and kale, or other greens) shopping list
- 2 tbsp. olive oil shopping list
- 1 onion, chopped shopping list
- 2 cloves garlic, chopped shopping list
- 1/4 pound smoked ham (or other smoked meat), chopped shopping list
- 1/4 tsp. pepper shopping list
- salt to taste shopping list
- 5 cups water, divided shopping list
- 1-1/2 cups yellow cornmeal shopping list
- 1/2 tsp. salt shopping list
- 1/3 cup grated Parmesan or romano cheese, divided shopping list
- 1-1/2 cups shredded Mozzarella, divided shopping list
How to make it
- 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.
cooking polenta
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assemble the torte
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a slice on plate
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The Rating
Reviewed by 13 people-
Morning Jules, this sounds great for dinner tonight, I will use grits and spinach, thanks you do keep comming up with the best recipes....:)
gagagrits
in Irmo loved it
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fantastic juels great presentation wonderful photos great delicous post high5 thanks
momo_55grandma
in Mountianview loved it
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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!
lilliancooks
in Long Island loved it
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