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    You are in: Home / Recipes / Polenta Torte Recipe
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    Polenta Torte

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Olha's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
    7. 7
      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.
    8. 8
      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.
    9. 9
      The Family Circle Cookbook.

    Ratings & Reviews:

    • on April 03, 2009


      This was a beautiful, tasty dish. I followed your suggestion and layered it in a springform pan and then unmolded it to serve. I used chopped swiss chard in place of the spinach and kale. I used the parmesan and fontina options, and left out the ham. I always make my polentas with some milk in addition to the water, I feel it might make it tenderer, so I subbed 1 cup of skim for 1 cup of water. I also added in some chopped garlic and fresh rosemary to the "mush" as it cooked. We enjoyed this two nights in a row, once with a ragu Bolognese sauce, and once just as is, accompanying some gnocchi and marinara. Beautiful to look at, and very tasty, thank you for posting this recipe Olga.

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    Nutritional Facts for Polenta Torte

    Serving Size: 1 (296 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 282.7
    Calories from Fat 136
    Total Fat 15.1 g
    Saturated Fat 6.7 g
    Cholesterol 43.0 mg
    Sodium 708.8 mg
    Total Carbohydrate 22.8 g
    Dietary Fiber 3.6 g
    Sugars 1.2 g
    Protein 15.8 g

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