ROASTED VEGETABLE TORTA

ROASTED VEGETABLE TORTA image

Yield 8 servings

Number Of Ingredients 9

1 12 oz. package prepared polenta or 1 cup homemade polenta
1 thinly sliced eggplant, breaded and roasted or 16 oz. package frozen prepared eggplant
1 16 oz. jar roasted red peppers
1 12 oz. jar marinated artichoke hearts
2 8oz. pck. cream cheese
1 8oz. pck mascarpone cheese
1 cup italian blend shredded cheese
4 eggs
garlic and herb seasoning

Steps:

In electric mixer, mix cream cheese and mascarpone cheese until smooth. Add eggs one at a time until incorporated, then mix in Italian blend cheese and 1 teaspoon garlic and herb seasoning. In a 10 inch springform pan sprayed with nonstick coating, evenly spread sliced prepared polenta or homemade polenta along the bottom. Layer slices of eggplant, strips of roasted red pepper, artichoke hearts and top with another layer of eggplant. Spread cheese mixture evenly over the top and bake in 350 degree oven for 30 minutes or until set and knife inserted into the center comes out clean. Let set 10 minutes before slicing. Makes 8 main course servings.