Polenta and Vegetable Torte
Polenta and Vegetable Torte

Hey everyone, it’s Drew, welcome to my recipe site. 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 is gonna smell and look delicious.

Think of this polenta and vegetable recipe as a gluten-free swap for lasagna. 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. An easy recipe for creamy, comforting parmesan polenta.

Polenta and Vegetable Torte is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Polenta and Vegetable Torte is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook polenta and vegetable torte using 9 ingredients and 5 steps. Here is how you cook it.

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

Drizzle a little olive oil on top and garnish with herbs. We had planned to make Polenta Vegetable Bake one weekend when we were staying in a lake cabin. This is how we made it work, and now we often follow this version instead of baking it, especially if we. Creamy polenta serves as an excellent canvas for hearty beef chili and garlicky sauteed spinach and mushrooms.

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.

This is how we made it work, and now we often follow this version instead of baking it, especially if we. Creamy polenta serves as an excellent canvas for hearty beef chili and garlicky sauteed spinach and mushrooms. If you make the chili in advance, the Whisking constantly, add polenta in a thin stream. Bake a pan of polenta until it gets crispy at the edges, and then top it with anything your heart desires. Here, roasted summer vegetables pair with fontina, a mild melting cheese.

So that is going to wrap this up with this special food polenta and vegetable torte recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!