POLENTA TORTA
Provided by Giada De Laurentiis
Categories side-dish
Time 5h25m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- 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. Add the shallots and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. 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.
- For the bechamel sauce: In a 1-quart saucepan, melt the butter over medium-low heat. 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. Remove the pan from the heat.
- 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.
- 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. 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. Add the pesto mixture and spread on top of the polenta. Spoon the remaining polenta on top and smooth with a 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. Remove the outer ring from the pan, then remove the parchment paper. Place the torta on a platter and cut into thin wedges. Serve with grilled bread. Cook's Note: To toast the pine nuts, arrange them in a single layer on a baking sheet. Bake in a 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Avalos Yepes
[email protected]This dish is a great example of how simple ingredients can be combined to create something truly special.
Oma Mai
[email protected]I've never had polenta torta before, but I'm definitely going to try it now. This recipe looks delicious.
Mohona 578
[email protected]This dish is a bit time-consuming to make, but it's worth it. The polenta torta is so delicious and satisfying.
Andjana Kalloe
[email protected]I'm not a big fan of polenta, but I really enjoyed this dish. The combination of flavors and textures is perfect.
Isabelle Beatty
[email protected]I made this dish for a party and it was a hit! Everyone loved it.
Kasish Shaikh
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the polenta torta and they don't even realize they're eating vegetables.
Khalid ood466
[email protected]I love the crispy crust on the polenta torta. It's the perfect contrast to the soft and creamy polenta inside.
Shawn Jones
[email protected]I thought the polenta torta was just okay. It wasn't bad, but it wasn't anything special either.
Zubair Siddiqui
[email protected]This recipe is a keeper! I've made it several times and it always turns out great.
Laxmy Khadka
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. It's a unique and flavorful dish that I would definitely make again.
EKHLAS ALLAHABI
[email protected]The polenta torta was a bit too dry for my taste. I think I would add more milk or water next time.
Tuasi ahmed
[email protected]I made this dish for my family and they loved it! Even my picky kids ate it without complaining.
Ammar Shah
[email protected]This dish is a great way to use up leftover polenta. I always have some polenta in my fridge, so it's nice to have a recipe that I can use it in.
SuuRaas Rawa
[email protected]I love how easy this recipe is to follow. Even if you're a beginner in the kitchen, you can easily make this dish.
Hazrat Gul
[email protected]Polenta torta is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. The combination of sweet and savory flavors is perfect, and the polenta is cooked to perfection.