Polenta Torte
From juels 16 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-
Everyone is talking about this by the way all great reports now I have to move it up on my to make list.
trigger
in loved it
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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. trigger
in loved it
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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 thic...more
lilliancooks
in Long Island loved it
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