Parmesan Polenta Torta

A nod to Lidia Bastianich's Torta di Verza e Polenta, this is an elegant appetizer to share with someone you love.

Ingredients

2 cups water

1/2 cup half and half

1 teaspoon extra-virgin olive oil

1 fresh bay leaf

3/4 cup coarse yellow cornmeal

Nonstick cooking spray

1 potato, peeled and quartered

1/2 cup diced green cabbage

1 teaspoon dried thyme

1 teaspoon garlic, minced

1/2 teaspoon salt

2 tablespoons butter, melted

1 tablespoon breadcrumbs

1 cup grated Parmesan

Instructions

1. In a medium pot, combine water, half and half, olive oil, bay leaf, and salt, and bring to a simmer over medium heat. Very slowly, add the cornmeal, stirring constantly.

2. Reduce heat to low and continue to cook, stirring frequently, until the polenta is smooth and thick, about 20 minutes. Discard the bay leaf. 

3. Apply a thin coat of nonstick cooking spray to a mini springform pan. Fill the springform with warm polenta, about 3/4 full. Allow polenta to cool, then refrigerate until completely firm, 2-3 hours. Release the springform and slice the polenta cake into two horizontal layers. Set aside.

4. Put the quartered potatoes in a medium pot and cover with salted water. Bring to a simmer and cook 5 minutes. Add cabbage and cook until potatoes are fork tender, about 5-10 minutes. Drain the vegetables thoroughly. In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the thyme and garlic, and sauté for 1 minute. Add the cabbage-potato mixture and the salt, and cook for 2-3 minutes. Mash the potatoes slightly to form an even mixture with the cabbage (small lumps are fine). 

5. Preheat oven 400F. Brush half of the melted butter inside the mini springform pan and evenly sprinkle the pan with the breadcrumbs and 1 tablespoon of Parmesan. Place the top layer of the polenta cake upside down in the bottom of the buttered springform. Top with the potato-cabbage mixture and half of the remaining Parmesan. Place the bottom layer of the polenta cake upside down over the Parmesan and press gently. Brush the top of the torta with the remaining melted butter, and top with the remaining Parmesan.

6. Bake the torta until the top layer of cheese is lightly browned, and the torta is heated through, about 20-25. 

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Parmesan Polenta Torta

Yield: 2

Author: Alicia Shevetone

Prep time: 20 MinCook time: 1 HourInactive time: 2 HourTotal time: 3 H & 20 M

A nod to Lidia Bastianich's Torta di Verza e Polenta, this is an elegant appetizer to share with someone you love.

Ingredients

• 2 cups water
• 1/2 cup half and half
• 1 teaspoon extra-virgin olive oil
• 1 fresh bay leaf
• 3/4 cup coarse yellow cornmeal
• Nonstick cooking spray
• 1 potato, peeled and quartered
• 1/2 cup diced green cabbage
• 1 teaspoon dried thyme
• 1 teaspoon garlic, minced
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1 tablespoon breadcrumbs
• 1 cup grated Parmesan

Instructions

1. In a medium pot, combine water, half and half, olive oil, bay leaf, and salt, and bring to a simmer over medium heat. Very slowly, add the cornmeal, stirring constantly.
2. Reduce heat to low and continue to cook, stirring frequently, until the polenta is smooth and thick, about 20 minutes. Discard the bay leaf.
3. Apply a thin coat of nonstick cooking spray to a mini springform pan. Fill the springform with warm polenta, about 3/4 full. Allow polenta to cool, then refrigerate until completely firm, 2-3 hours. Release the springform and slice the polenta cake into two horizontal layers. Set aside.
4. Put the quartered potatoes in a medium pot and cover with salted water. Bring to a simmer and cook 5 minutes. Add cabbage and cook until potatoes are fork tender, about 5-10 minutes. Drain the vegetables thoroughly. In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the thyme and garlic, and sauté for 1 minute. Add the cabbage-potato mixture and the salt, and cook for 2-3 minutes. Mash the potatoes slightly to form an even mixture with the cabbage (small lumps are fine).
5. Preheat oven 400F. Brush half of the melted butter inside the mini springform pan and evenly sprinkle the pan with the breadcrumbs and 1 tablespoon of Parmesan. Place the top layer of the polenta cake upside down in the bottom of the buttered springform. Top with the potato-cabbage mixture and half of the remaining Parmesan. Place the bottom layer of the polenta cake upside down over the Parmesan and press gently. Brush the top of the torta with the remaining melted butter, and top with the remaining Parmesan.
6. Bake the torta until the top layer of cheese is lightly browned, and the torta is heated through, about 20-25.
7. Remove, and let cool 10 to 15 minutes. Remove the sides of the springform pan, and cut the torta into slices to serve.

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