Torta De Polenta Recipe

Name: Torta De Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 6 cups chicken stock; 1 1/4 cups butter; 2 cups polenta; 3 cloves garlic, minced; 5 ounces roasted red bell peppers, diced; 4 ounces prosciutto, chopped; 1/2 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 cup shredded Gruyere cheese; 2 tablespoons finely chopped fresh sage leaves; salt and pepper to taste

Servings: persons

6 cups chicken stock
1 1/4 cups butter
2 cups polenta
3 cloves garlic, minced
5 ounces roasted red bell peppers, diced
4 ounces prosciutto, chopped
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded Gruyere cheese
2 tablespoons finely chopped fresh sage leaves
salt and pepper to taste

1
Lightly oil an 8 inch round cake pan.
2
Bring chicken stock and butter to a boil in a large saucepan over high heat. Whisk in polenta in a steady stream, and reduce heat to medium. Simmer, stirring constantly until the polenta has thickened, and the grains are tender, 20 to 30 minutes. Be careful while stirring the polenta, it can cause burns as the bubbles pop and send hot polenta flying.
3
Once the polenta grains are tender, stir in the garlic, roasted pepper, prosciutto, mozzarella cheese, Parmesan cheese, Gruyere cheese, and sage leaves; cook and stir an additional 5 minutes. Season to taste with salt and pepper, and pour into prepared cake pan. Place into refrigerator, and chill until firm, about 1 hour.
4
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a sheet of aluminum foil, and lightly oil.
5
Unmold the polenta onto a cutting board, and cut into 8 wedges. Arrange the slices onto the prepared baking sheet so the slices are not touching.
6
Bake in preheated oven until the edges begin to brown, and the polenta is hot in the center, 10 to 15 minutes.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 6 cups chicken stock, 1 1/4 cups butter, 2 cups polenta, 3 cloves garlic, minced, and more.

Yes, Torta De Polenta falls under the Meat & Poultry 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.

Torta De Polenta

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