Hello, I’m Elise. Today, I will show you a way to make polenta and vegetable torte recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Polenta and Vegetable Torte Recipe
Polenta and Vegetable Torte is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Polenta and Vegetable Torte is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook polenta and vegetable torte using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Polenta and Vegetable Torte:
- Get 1/4 c olive oil
- Prepare 3 cloves garlic (minced)
- Prepare 2 (16 oz) tubes refrigerated cooked polenta
- Make ready 1 1/2 c bell peppers (red, green, or yellow; chopped) (2 peppers)
- Prepare 2 1/2 c zucchini or yellow squash (cut diagonally into 1/4 inch slices) (2 medium)
- Make ready 1 c fresh mushrooms (sliced)
- Prepare 2 c cheddar or mozzarella cheese (shredded)
- Take 1 cup cherry tomatoes (halved)
- Make ready 1/3 c fresh basil (lightly packed and torn)
Steps to make Polenta and Vegetable Torte:
- 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.
- 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.
- 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.
- 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.
- 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.
So that’s going to wrap this up with this distinctive dish polenta and vegetable torte recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
