Also known as "Torta di Polenta", this dish alternates layers of polenta, goat cheese and leeks. Some of the polenta is mixed with tomato sauce, some with chopped spinach. The result is a striped dish which calls to mind the Italian tri-colored flag (only with more stripes). This versatile dish is suitable for vegetarians but is hearty enough for the biggest eaters. It can be served hot or at room temperature and be part of a buffet or the main course for lunch or dinner with a green salad. Be forewarned, this takes a lot of time and effort to make, but in my opinion, is more than worth it! It keeps well too. One more thing, you must have a spring-form pan for this. Original recipe courtesy of Simms Brannon.