Hey everyone, I hope you are having an amazing day. Today I will show you a way to make a special dish, Polenta and Vegetable Torte. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Polenta and Vegetable Torte Recipe. 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.
You can have Polenta and Vegetable Torte using 9 ingredients and 5 steps. Here is how you cook it.
Ingredients of Polenta and Vegetable Torte
Take 1/4 c of olive oil.
You need 3 cloves of garlic (minced).
You need 2 (16 oz) tubes of refrigerated cooked polenta.
Prepare 1 1/2 c of bell peppers (red, green, or yellow; chopped) (2 peppers).
It’s 2 1/2 c of zucchini or yellow squash (cut diagonally into 1/4 inch slices) (2 medium).
It’s 1 c of fresh mushrooms (sliced).
Make ready 2 c of cheddar or mozzarella cheese (shredded).
Take 1 cup of cherry tomatoes (halved).
It’s 1/3 c of fresh basil (lightly packed and torn).
Place polenta and vegetables in the oven.A hearty beef chili is elevated when served over creamy polenta and topped with a mix of spinach and cremini mushrooms.Whisking constantly, add polenta in a thin stream.An easy recipe for creamy, comforting parmesan polenta.
Polenta and Vegetable Torte instructions
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..
Drizzle a little olive oil on top and garnish with herbs.Polenta with Vegetables-Polenta Upma Recipe-Polenta with Veggies.I first prepared polenta, then allowed it to set, then sliced into small squares and made South Indian style polenta upma with lot of vegetables.
Serve with savory roasted Mediterranean vegetables for a nourishing one-bowl meal.Make this cozy, simply delicious Parmesan polenta topped with colorful roasted ratatouille-style Mediterranean vegetables when you want a one-bowl.Mediterranean Vegetable Polenta Recipe - Heart-Healthy, Satisfying Vegan Entree with Creamy Turmeric Polenta and a Flavorful Vegetable Ragout.I consider polenta to be one of my ultimate comfort foods.This simple cornmeal mush has been eaten and enjoyed for centuries all over the world.
