Recipe of Award-winning Polenta and Vegetable Torte

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, polenta and vegetable torte. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

It's the perfect torte recipe to serve come summer, since each slice is piled high with seasonal veggies including squash, sweet peppers, and tomatoes. Transfer vegetable mixture to small bowl. Learn how to cook great Polenta and vegetable torte. Crecipe.com deliver fine selection of quality Polenta and vegetable torte recipes equipped with ratings, reviews and mixing tips.

Polenta and Vegetable Torte is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Polenta and Vegetable Torte is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have polenta and vegetable torte using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Polenta and Vegetable Torte:

1. Make ready 1/4 c olive oil
2. Make ready 3 cloves garlic (minced)
3. Get 2 (16 oz) tubes refrigerated cooked polenta
4. Get 1 1/2 c bell peppers (red, green, or yellow; chopped) (2 peppers)
5. Get 2 1/2 c zucchini or yellow squash (cut diagonally into 1/4 inch slices) (2 medium)
6. Take 1 c fresh mushrooms (sliced)
7. Prepare 2 c cheddar or mozzarella cheese (shredded)
8. Make ready 1 cup cherry tomatoes (halved)
9. Prepare 1/3 c fresh basil (lightly packed and torn)

When piled onto a polenta crust, the roasted asparagus, mushrooms, and tomatoes are sprinkled with Parmesan cheese for a meatless main dish. Baked Italian Polenta and Vegetables Recipe If you like polenta, then you have to try this delicious baked polenta and vegetable dish. Between the creamy polenta, tender vegetables, and rich tomato sauce all covered in a layer of melted mozzarella - it's like a big hig in a bowl. Place the bottom layer of the polenta cake upside down over the torta and press gently.

Instructions to make Polenta and Vegetable Torte:

1. Preheat oven to 425 F. In a small saucepan, heat olive oil and garlic over medium heat about 4 minutes or until oil is fragrant and garlic is translucent but now brown. Remove from heat.
2. Line a 15x10x1 inch baking pan with foil. Cut each tube of polenta into eleven slices, about 1/2 inch thick each. Place polenta slices in the prepared baking pan. Brush with 1 tbsp of the garlic oil; sprinkle with salt and ground black pepper. Roast about 15 minutes or until polenta is heated through and edges are lightly browned, turning once. Set aside. Reduce oven temperate to 350 F.
3. In an extra large skillet heat the remaining garlic oil over medium-high heat. Add peppers, squash, and mushrooms; cook about 6 minutes or until vegetables are crisp-tender, stirring occasionally. Sprinkle with salt and ground pepper.
4. In the bottom of a 9-inch springform pan, place as many slices of polenta that will fit in a single layer (about 11). You will be able to see the bottom of the pan between the curves of the polenta, but the slices should be touching. Then layer with 1/2 cup of the cheese, half of the vegetables, 1/2 cup of the cheese, the remaining polenta, 1/2 cup of the cheese, the remaining vegetables, the tomatoes, and the remaining 1/2 cup of cheese.
5. Bake about 35 minutes or until heated through. Cool in springform pan on a wire rack for at least 15 minutes. Using a small sharp knife, loosen edges of torte from sides of pan; remove sides of pan. Sprinkle torte with basil.

Between the creamy polenta, tender vegetables, and rich tomato sauce all covered in a layer of melted mozzarella - it's like a big hig in a bowl. Place the bottom layer of the polenta cake upside down over the torta and press gently. Put the potatoes in a large saucepan with ample salted water. Heat oil in a large nonstick skillet over medium-high heat. Place polenta slices in the prepared baking pan.

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