Polenta Torta

Name: Polenta Torta
Prep time: 5 h 25 min
Cook time: 5 h 25 min
Total time: 5 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Grilled bread, for serving; 6 servings Butter, for greasing the pan; 850 grams diced tomatoes; 59 milliliters all-purpose flour; 473 milliliters packed fresh basil leaves; 1 clove garlic, smashed; 2 cloves garlic, minced; 1 pinch Pinch ground nutmeg; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground pepper; 59 milliliters extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 237 milliliters grated Parmesan; 59 milliliters pine nuts, toasted (see Cooks Note); 0 teaspoons crushed red pepper flakes; 4 smalls large or shallots, minced; 3 Tbsps unsalted butter, at room temperature; 4 Tbsps 1/2 stick unsalted butter, cut into pieces, at room temperature; 237 milliliters whole milk, at room temperature; 414 milliliters yellow cornmeal

You can never have too many main course recipes, so give Polenta Tortan a try. This recipe serves 6. One serving contains 736 calories, 18g of protein, and 47g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt and pepper, kosher salt and pepper, tomatoes, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Butter a 9-inch springform pan. Line the bottom and sides with parchment paper. For the tomato layer: In a 12-inch nonstick skillet, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Butter

Tomato

Equipment you will use

Baking Paper

Springform Pan

Add the shallots and cook until softened, about 3 minutes.

Ingredients you will need

Shallot

Add the garlic and cook until fragrant, about 30 seconds.

Ingredients you will need

Garlic

Remove the pan from the heat and cool slightly. Stir in the tomatoes. Return the pan to the heat and add the red pepper flakes. Bring the mixture to a simmer and cook until most of the liquid has evaporated and the mixture has formed a chunky sauce, 15 to 20 minutes. Season with salt and pepper.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Tomato

Sauce

Equipment you will use

Frying Pan

For the bechamel sauce: In a 1-quart saucepan, melt the butter over medium-low heat.

Ingredients you will need

Butter

Sauce

Equipment you will use

Sauce Pan

Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Stir in the nutmeg and 1/4 teaspoon salt. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes.

Ingredients you will need

Nutmeg

All Purpose Flour

Sauce

Milk

Salt

Equipment you will use

Whisk

Remove the pan from the heat.

Equipment you will use

Frying Pan

For the pesto: In a food processor, combine the basil, Parmesan, pine nuts, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until finely chopped. With the machine running, gradually add the olive oil until the mixture forms a smooth paste. Stir the pesto into the bechamel sauce until smooth. Season with salt and pepper. Set aside to cool for 15 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Pine Nuts

Parmesan

Garlic

Pepper

Basil

Pesto

Sauce

Salt

Equipment you will use

Food Processor

For the polenta: In a large, heavy saucepan, bring 6 cups water and 1 tablespoon salt to a boil over medium-low heat. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring constantly, until thickened and the cornmeal is tender, 10 to 15 minutes.

Ingredients you will need

Polenta

Water

Salt

Equipment you will use

Sauce Pan

Whisk

Remove the pan from the heat and stir in the butter. To assemble the torta: Working quickly, spread half of the warm polenta in an even layer on the bottom of the prepared pan.

Ingredients you will need

Polenta

Butter

Spread

Equipment you will use

Frying Pan

Add the pesto mixture and spread on top of the polenta. Spoon the remaining polenta on top and smooth with a spatula.

Ingredients you will need

Polenta

Spread

Pesto

Equipment you will use

Spatula

Spread the tomato mixture on top. Cool the torta at room temperature for 30 minutes. Cover with plastic wrap and refrigerate until the layers have set, about 4 hours.

Ingredients you will need

Spread

Tomato

Wrap