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1
Butter a 9-inch springform pan.
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2
Line the bottom and sides with parchment paper.
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3
For the tomato layer: In a 12-inch nonstick skillet, heat the olive oil over medium heat.
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4
Add the shallots and cook until softened, about 3 minutes.
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5
Add the garlic and cook until fragrant, about 30 seconds.
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6
Remove the pan from the heat and cool slightly.
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7
Stir in the tomatoes.
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8
Return the pan to the heat and add the red pepper flakes.
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9
Bring the mixture to a simmer and cook until most of the liquid has evaporated and the mixture has formed a chunky sauce, 15 to 20 minutes.
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10
Season with salt and pepper.
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11
For the bechamel sauce: In a 1-quart saucepan, melt the butter over medium-low heat.
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12
Add the flour and whisk until smooth, 1 to 2 minutes.
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13
Gradually add the milk, whisking constantly to prevent lumps.
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14
Stir in the nutmeg and 1/4 teaspoon salt.
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15
Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes.
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16
Remove the pan from the heat.
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17
For the pesto: In a food processor, combine the basil, Parmesan, pine nuts, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
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18
Pulse until finely chopped.
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19
With the machine running, gradually add the olive oil until the mixture forms a smooth paste.
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20
Stir the pesto into the bechamel sauce until smooth.
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21
Season with salt and pepper.
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22
Set aside to cool for 15 minutes.
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23
For the polenta: In a large, heavy saucepan, bring 6 cups water and 1 tablespoon salt to a boil over medium-low heat.
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24
Gradually whisk in the cornmeal.
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25
Reduce the heat to low and cook, stirring constantly, until thickened and the cornmeal is tender, 10 to 15 minutes.
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26
Remove the pan from the heat and stir in the butter.
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27
To assemble the torta: Working quickly, spread half of the warm polenta in an even layer on the bottom of the prepared pan.
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28
Add the pesto mixture and spread on top of the polenta.
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29
Spoon the remaining polenta on top and smooth with a spatula.
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30
Spread the tomato mixture on top.
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31
Cool the torta at room temperature for 30 minutes.
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32
Cover with plastic wrap and refrigerate until the layers have set, about 4 hours.
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33
Remove the outer ring from the pan, then remove the parchment paper.
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34
Place the torta on a platter and cut into thin wedges.
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35
Serve with grilled bread.
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36
Cook's Note: To toast the pine nuts, arrange them in a single layer on a baking sheet.
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37
Bake in a 350 degrees F oven until lightly toasted, 6 to 8 minutes.
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38
Cool completely before using.
