Polenta Torte
Delight your taste buds with this vibrant and comforting Polenta Torte, a layered masterpiece that combines creamy Parmesan polenta with sautéed zucchini, red bell pepper, and onion, all topped with gooey melted mozzarella. This versatile dish boasts rich Italian flavors with hints of garlic, fresh basil, and a touch of Italian seasoning, making it a perfect vegetarian centerpiece for any meal. The smooth polenta layers create a stunning contrast with the colorful medley of vegetables, all baked to golden perfection. Easy to prepare in just over an hour, this recipe is ideal for casual weeknight dinners or elegant gatherings. Serve the Polenta Torte warm, and let its savory, hearty flavors steal the show.
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Recipe Information
Ingredients
- 1.5 cups Polenta (fine or medium grind)
- 4 cups Water
- 1 cup Milk
- 1.5 teaspoons Salt
- 0.75 cups Parmesan cheese, grated
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 2 medium Zucchini, thinly sliced
- 1 large Red bell pepper, thinly sliced
- 1 medium Yellow onion, thinly sliced
- 3 cloves Garlic, minced
- 1.5 cups Mozzarella cheese, shredded
- 0.25 cup Fresh basil, chopped
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch round springform pan or deep baking dish with butter or olive oil.
In a medium saucepan, bring the water, milk, and salt to a gentle boil. Gradually whisk in the polenta to avoid clumps forming.
Reduce the heat to low and cook the polenta, stirring frequently, for about 10-12 minutes until thickened and smooth.
Remove the saucepan from heat, stir in the butter and Parmesan cheese, and set aside to cool slightly.
While the polenta is cooling, heat olive oil in a large skillet over medium heat. Sauté the sliced zucchini, red bell pepper, onion, and garlic until softened, about 6-8 minutes. Season with Italian seasoning, black pepper, and a pinch of salt.
Spread half of the polenta evenly into the prepared pan, smoothing the surface with a spatula.
Layer the cooked vegetables over the polenta, followed by a sprinkling of shredded mozzarella and chopped basil.
Spread the remaining polenta on top, smoothing it evenly to create a flat surface.
Sprinkle the remaining mozzarella cheese over the top of the torte.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
Allow the polenta torte to cool for 10 minutes before carefully removing it from the springform pan or slicing it in the baking dish.
Serve warm, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
2868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 5933 mg | 258% | |
| Total Carbohydrate | 341.8 g | 124% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 39.2 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 2571 mg | 198% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2796 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
