Torta De Polenta Recipes

LIDIA BASTIANICH'S POLENTA TORTA WITH GORGONZOLA AND SAVOY CABBAGE

Steps:

• Butter a 9-inch round cake pan. Pour the just-cooked polenta into the greased cake pan. Let stand until cool, then refrigerate until completely chilled, about 4 to 5 hours.
• When the polenta is firm, preheat oven to 400 degrees. Butter a 10-inch, 4-inch-tall springform pan, coat with bread crumbs, and shake any excess out of the pan. Put the potatoes in a large saucepan with ample salted water. Bring to a simmer, and cook 5 minutes.
• Meanwhile, remove any wilted or yellow leaves from the cabbage and cut out the core. Cut the cabbage into 1-inch chunks. Add these to the pot with the potatoes, and cook until both vegetables are tender, about 15 minutes more.
• Drain the vegetables thoroughly. In a large skillet, heat the oil over medium heat. Add the thyme and garlic, and cook until garlic is just golden, about 2 to 3 minutes. Add the cabbage-potato mixture, the salt, and the pepper flakes. Cook, turning the vegetables occasionally, until the liquid is evaporated and the vegetables begin to sizzle. Mash the vegetables coarsely with the spoon as you turn them, leaving plenty of lumps. Be careful not to scorch the mixture-just cook it until the liquid has evaporated. Remove the garlic cloves (if they haven't mashed into the mixture) and discard.
• Invert the cooled polenta cake onto a cutting board. With a long, thin knife, slice the cake into three even horizontal layers. Place the top layer upside down in the bottom of the buttered 10-by-4-inch springform pan. Top with half of the potato-cabbage mixture and half of the Gorgonzola. Top the cheese with the center layer of polenta, and top that with the remaining potato-cabbage mixture and Gorgonzola. Place the bottom layer of the polenta cake upside down over the torta and press gently. Brush the top of the torta with the 2 tablespoons butter, and sprinkle with the grated Grana Padano. Bake the torta until the top layer of cheese is lightly browned and the torta is heated through, about 40 minutes.
• Remove, and let cool 10 to 15 minutes. Remove the sides of the springform pan, and cut the torta into slices to serve.

POLENTA TORTE

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.

BASIC POLENTA

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

TORTA DE POLENTA

Steps:

• Lightly oil an 8 inch round cake pan.
• Bring chicken stock and butter to a boil in a large saucepan over high heat. Whisk in polenta in a steady stream, and reduce heat to medium. Simmer, stirring constantly until the polenta has thickened, and the grains are tender, 20 to 30 minutes. Be careful while stirring the polenta, it can cause burns as the bubbles pop and send hot polenta flying.
• Once the polenta grains are tender, stir in the garlic, roasted pepper, prosciutto, mozzarella cheese, Parmesan cheese, Gruyere cheese, and sage leaves; cook and stir an additional 5 minutes. Season to taste with salt and pepper, and pour into prepared cake pan. Place into refrigerator, and chill until firm, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a sheet of aluminum foil, and lightly oil.
• Unmold the polenta onto a cutting board, and cut into 8 wedges. Arrange the slices onto the prepared baking sheet so the slices are not touching.
• Bake in preheated oven until the edges begin to brown, and the polenta is hot in the center, 10 to 15 minutes.

TORTA DI RICOTTA E POLENTA

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.

TORTA DE POLENTA

Steps:

• Lightly oil an 8 inch round cake pan.
• Bring chicken stock and butter to a boil in a large saucepan over high heat. Whisk in polenta in a steady stream, and reduce heat to medium. Simmer, stirring constantly until the polenta has thickened, and the grains are tender, 20 to 30 minutes. Be careful while stirring the polenta, it can cause burns as the bubbles pop and send hot polenta flying.
• Once the polenta grains are tender, stir in the garlic, roasted pepper, prosciutto, mozzarella cheese, Parmesan cheese, Gruyere cheese, and sage leaves; cook and stir an additional 5 minutes. Season to taste with salt and pepper, and pour into prepared cake pan. Place into refrigerator, and chill until firm, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a sheet of aluminum foil, and lightly oil.
• Unmold the polenta onto a cutting board, and cut into 8 wedges. Arrange the slices onto the prepared baking sheet so the slices are not touching.
• Bake in preheated oven until the edges begin to brown, and the polenta is hot in the center, 10 to 15 minutes.

ELEGANT TRI-COLORED POLENTA

Steps:

• Saute 2/3 of the garlic (4 cloves) in 2 tablespoons of olive oil until just golden.
• Add chopped tomatoes and salt and pepper to taste and simmer for 30 minutes.
• Reserve.
• Arrange spinach, while still wet from washing, in a large skillet and sprinkle with salt.
• Place over moderate heat and cook until spinach is completely wilted.
• Drain thoroughly of all excess water and chop coarsley.
• Saute spinach with remaining garlic (2 cloves) in 2 tablespoons olive oil and reserve.
• Saute leeks in 2 tablespoons olive oil over low heat until golden.
• Reserve.
• Combine goat cheese, yogurt and thyme in a bowl and blend until creamy and spreadable.
• Reserve.
• Dissolve 2 teaspoons salt in water in a large pot (preferably not too deep).
• Stir in cornmeal with a wire wisk and place over moderate heat.
• Continue stirring constantly with the whisk until cornmeal begins to thicken, then change to a wooden spoon.
• Polenta is done when it pulls away from the sides of the pan (about 15 minutes).
• Place 2/3 of the polenta in a bowl.
• Add 1 cup of the tomatoes.
• Add spinach to the remaining 1/3 of the polenta.
• Spread half the tomato-polenta mixture on the bottom of a lightly oiled 9 inch spring-form cake pan.
• Spread 1/2 of the goat cheese mixture over the tomato-polenta, then spread half of the leeks next.
• Continue layering the spinach-polenta mixture, the remaining goat cheese mixture and the remaining leeks.
• Top with the remaining tomato-polenta mixture.
• Bake in a 450º oven for 25 minutes.
• Allow to stand at least 10 minutes before removing spring-form ring.
• Cut in wedges and serve with remaining tomato sauce.