Polenta Torta Recipes

TORTA DI RICOTTA E POLENTA

Torta di Ricotta e Polenta image

Provided by David Frenkiel

Categories Cake Dessert Thanksgiving Wheat/Gluten-Free Ricotta Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1/2 cup organic butter
1/2 cup clear honey (preferably unheated)
Finely grated zest of 3 organic lemons
1/2 teaspoon ground vanilla powder or vanilla extract
4 eggs, separated
1 1/4 cups almond flour (or 1 1/4 cups almonds, blitzed into flour)
1 cup fine, organic GMO-free polenta
Generous 1 cup ricotta
1/2 cup flaked (slivered) almonds

Steps:

Preheat the oven to 325°F. Line the base of an 8-inch springform tin with baking parchment and set aside.
Place the butter, half of the honey, the lemon zest and vanilla in a bowl and use an electric mixer to beat everything until creamy. Add the egg yolks and continue to beat for a further minute. Add the almond flour, polenta and ricotta and fold everything together.
Whisk the egg whites in a separate bowl until softly peaking in a separate bowl. Add the remaining honey and continue whisking until peaking again and well blended.
Slowly fold the egg whites into the cake mixture. Turn the mixture into the prepared cake tin and sprinkle the flaked almonds evenly over the top. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. The center of the cake might look slightly wobbly at first, but it will firm up when the cake cools down. Leave to cool completely before removing it from the tin.

POLENTA TORTE

Polenta Torte image

This is my favorite. To serve, spoon directly from the soufflé dish or for a spectacular presentation, bake in an 8 inch spring-form pan and unmold. Experiment with a variety of different greens. If frozen kale is unavailable, use all frozen spinach. Serve with grilled or roasted meats, or with a whole grain bread for lunch. A glass of Italian red wine would be a nice addition.

Provided by Olha7397

Categories Grains

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed
1 (10 ounce) package frozen chopped kale, thawed
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/4 lb smoked ham, cut into small cubes
1/4 teaspoon pepper
5 cups water
1 1/2 cups yellow cornmeal
1/2 teaspoon salt
1/3 cup grated romano cheese or 1/3 cup parmesan cheese
1 1/2 cups shredded Fontina cheese or 1 1/2 cups mozzarella cheese

Steps:

Squeeze spinach and kale dry. Heat oil in large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Add spinach, kale, ham and pepper; sauté 4 minutes.
Preheat oven to hot 400°F Butter 2 ½ quart soufflé dish, or line 8 inch springform pan with heavy duty aluminum foil; butter sides and bottom.
Bring 4 cups water to boiling in large saucepan. Stir together remaining 1 cup water, the cornmeal and salt in a bowl. Gradually stir cornmeal mixture into boiling water. Simmer over medium heat for 10 minutes, stirring constantly.
Spread 1/3 of polenta in prepared dish. Cover with half the greens, half the Romano and 1/3 of the fontina. Repeat layering one more time. Spread with remaining polenta; sprinkle with remaining fontina.
Bake in preheated hot oven 400°F for 30 minutes. Let stand for 10 minutes before serving. If using springform pan, remove sides. Makes 8 servings.
MICROWAVE DIRECTIONS (HIGH POWER OVEN).
Combine oil, onion and garlic in microwave safe 2 quart casserole. Microwave, uncovered, at 100% power 3 minutes. Add spinach, kale, ham and pepper. Microwave, uncovered, at 100% power 5 minutes. Transfer vegetable mixture to small bowl.
Combine water, cornmeal and salt in microwave safe 2 quart measure. Cover with paper toweling. Microwave at 100% power 7 minutes. Whisk well. Microwave, uncovered, at 100% power 4 minutes. Whisk again. Assemble torte in same 2 quart casserole. Spread 1/3 of polenta in prepared dish. Cover with half the greens, half the Romano and 1/3 of the fontina. Repeat layering one more time. Spread with remaining polenta; sprinkle with remaining fontina. Microwave, uncovered, at 50% power 5 minutes. Let stand, covered, 5 minutes.
The Family Circle Cookbook.

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