Ingredients for Polenta Torte
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How to Make Polenta Torte
- Squeeze 10 ounces of spinach and 5 ounces of kale dry.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1/2 cup chopped onion and 2 cloves minced garlic.
- Sauté for 3 minutes.
- Add the squeezed spinach, kale, 1/2 cup diced ham, and 1/4 teaspoon black pepper.
- Sauté for 4 minutes.
- Preheat oven to 400°F (200°C). Butter a 2-quart soufflé dish, or line an 8-inch springform pan with heavy-duty aluminum foil. Butter the sides and bottom.
- Bring 4 cups of water to a boil in a large saucepan.
- In a separate bowl, whisk together 1 cup water, 1 cup coarse cornmeal, and 1 teaspoon salt.
- Gradually whisk the cornmeal mixture into the boiling water.
- Reduce heat to medium and simmer for 10 minutes, stirring constantly until thickened.
- Spread 1/3 of the polenta in the prepared dish.
- Layer with half of the spinach and kale mixture, half of 1/2 cup grated Romano cheese, and 1/3 of 1 cup shredded Fontina cheese.
- Repeat the layering process.
- Spread the remaining polenta over the layers.
- Sprinkle with the remaining Fontina cheese.
- Bake in the preheated oven for 30 minutes.
- Let stand for 10 minutes before serving. If using a springform pan, carefully remove the sides.
- Makes 8 servings.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
4g
Fat
33g
Carbs
7g
