Polenta Torta
- 4 cups soft polenta (see page 92)
- 2 cups Simple Tomato Sauce (page 264)
- 1 cup Parmesan cheese
- 1/2 pound fresh mozzarella (about 2 medium balls)
- Prepare: 4 cups soft polenta (see page 92).
- Prepare: 2 cups Simple Tomato Sauce (page 264).
- Grate: 1 cup Parmesan cheese.
- Slice about 1/4-inch thick: 1/2 pound fresh mozzarella (about 2 medium balls).
- Oil an earthenware or other low-sided baking dish.
- Ladle in 1 1/3 cups soft polenta.
- Spread 1 cup of tomato sauce over the polenta.
- On top of the tomato sauce, arrange half of the mozzarella slices.
- Sprinkle with half the grated Parmesan cheese.
- Ladle over another 1 1/3 cups polenta, spread on the rest of the tomato sauce, layer on the rest of the mozzarella, then sprinkle with the rest of the Parmesan cheese.
- Ladle over the remaining 1 1/3 cups of polenta and allow the torta to sit for at least 30 minutes before baking to allow the polenta to set.
- Fifteen minutes before baking, preheat the oven to 350F.
- Bake until hot and bubbling, about 30 minutes.
- Prepare 1 recipe Wilted Chard with Onion (page 309), and layer half the cooked chard over each layer of grated Parmesan cheese.
- Make the torta with firm polenta, cutting pieces to fit the pan and layering as above.
- Stir 2 cups cooked vegetables (greens, dried beans, or corn, for example) into the polenta itself and layer as above with sauce and cheese.
- Use 1 cup Pesto (page 230) instead of, or in addition to, the tomato sauce.
- Use 1 cup grated fontina cheese instead of mozzarella.
- Use 2 cups Bolognese Sauce (page 227) or Mushroom Ragu (page 228) instead of tomato sauce.
polenta, tomato sauce, parmesan cheese, mozzarella
Taken from www.epicurious.com/recipes/food/views/polenta-torta-387057 (may not work)