ROASTED VEGETABLE TORTA IN POLENTA

ROASTED VEGETABLE TORTA IN POLENTA image

Yield Makes 8 servings

Number Of Ingredients 11

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1 12oz. package seasoned polenta
2 8 oz. packages cream cheese
1 8 oz. package mascarpone cheese
4 eggs
1 teaspoon Italian Seasoning
1 teaspoon Garlic powder
1 12 oz. package shredded cheddar cheese
1 12 oz. jar marinated artichoke hearts
1 12 oz. jar roasted red peppers
10-12 slices breaded, cooked eggplant (can be found prepared in grocers freezer.)
1 16 oz. jar Bertolli marinara sauce

Steps:

Preheat oven to 350 degrees. Spray 10 inch springform pan with nonstick cooking spray. In bowl of electic mixer, place cream cheese and mascarpone cheese and mix until smooth. While this is taking place, slice prepared polenta into 1/4 inch slices and place along the bottom of the springform pan. Add eggs one at a time while mixer is running and mix until incorporated. Add shredded cheddar cheese, italian seasoning and garlic powder and mix until blended. Place half of eggplant slices on top of polenta. Drain artichoke hearts and roasted red peppers and distribute evenly on top of eggplant then top with remaining eggplant. Spread cheese mixture on top and bake for 25 - 35 minutes until set or until a toothpick comes out clean. Top torta with marinara sauce and bake for an additional 5 minutes. Let set for 10 minutes, remove ring of pan and serve.