Roasted Vegetable Torta

1. 1

   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.

2. 2

   In a 10 inch springform pan sprayed with nonstick coating, evenly spread sliced prepared polenta or homemade polenta along the bottom.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.