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)

1. Prepare: 4 cups soft polenta (see page 92).
2. Prepare: 2 cups Simple Tomato Sauce (page 264).
3. Grate: 1 cup Parmesan cheese.
4. Slice about 1/4-inch thick: 1/2 pound fresh mozzarella (about 2 medium balls).
5. Oil an earthenware or other low-sided baking dish.
6. Ladle in 1 1/3 cups soft polenta.
7. Spread 1 cup of tomato sauce over the polenta.
8. On top of the tomato sauce, arrange half of the mozzarella slices.
9. Sprinkle with half the grated Parmesan cheese.
10. 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.
11. 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.
12. Fifteen minutes before baking, preheat the oven to 350F.
13. Bake until hot and bubbling, about 30 minutes.
14. Prepare 1 recipe Wilted Chard with Onion (page 309), and layer half the cooked chard over each layer of grated Parmesan cheese.
15. Make the torta with firm polenta, cutting pieces to fit the pan and layering as above.
16. Stir 2 cups cooked vegetables (greens, dried beans, or corn, for example) into the polenta itself and layer as above with sauce and cheese.
17. Use 1 cup Pesto (page 230) instead of, or in addition to, the tomato sauce.
18. Use 1 cup grated fontina cheese instead of mozzarella.
19. 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)