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.