Roasted Vegetable Torta In Polenta Recipe

Name: Roasted Vegetable Torta In Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350 degrees. Spray 10 inch springform pan with nonstick cooking spray.
2
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.
3
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.
4
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.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 12oz. package seasoned polenta, 2 8 oz. packages cream cheese, 1 8 oz. package mascarpone cheese, 4 eggs, and more.

Yes, Roasted Vegetable Torta In Polenta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable Torta In Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions