Polenta Torte Recipe

Name: Polenta Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Squeeze spinach and kale dry. Heat oil in large skillet over medium heat. Add onion and garlic; saute 3 minutes. Add spinach, kale, ham and pepper; saute 4 minutes.
2
Preheat oven to hot 400u00b0F Butter 2 1/2 quart souffle dish, or line 8 inch springform pan with heavy duty aluminum foil; butter sides and bottom.
3
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.
4
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.
5
Bake in preheated hot oven 400u00b0F for 30 minutes. Let stand for 10 minutes before serving. If using springform pan, remove sides. Makes 8 servings.
6
MICROWAVE DIRECTIONS (HIGH POWER OVEN).
7
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.
8
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.
9
The Family Circle Cookbook.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Polenta Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Polenta Torte

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