Polenta and Vegetable Torte

For the polenta:
Bring the water to a boil in a Dutch oven. Stir in the salt, then slowly add the cornmeal, whisking constantly to prevent lumps. Reduce the heat to medium/low and cook, stirring frequently, until the mixture is very thick and the cornmeal is tender, about 15-20 minutes. Spread the cooked polenta in a 17×14-inch sheet pan making a layer about 1/2″ thick. Allow the polenta to cool completely.

Note: Two 16 ounce size tubes of refrigerated cooked polenta, sliced 1/2″ thick can be substituted for the homemade polenta.

For the torte:
Heat the olive oil and garlic in a small saucepan over medium heat until the garlic is translucent but not brown and the oil is fragrant. Remove the pan from the heat and pour the oil through a fine sieve into a small bowl. Set the garlic and oil aside.

Preheat the oven to 425 F. Line a 15×10-inch baking pan with foil, then spray the foil lightly with non-stick cooking spray.

Remove the bottom of a 9″ springform pan. Using this as a “template”, lay the circle onto the polenta and using a sharp knife, cut around the edge of the pan. Repeat, making 2 circles of polenta (save the scraps of polenta for another use. They’re wonderful sautéed in butter and olive oil with sliced onions, salt and pepper.

Place the circles of polenta on the prepared pan and brush each with 1 tablespoon of the. garlic oil, then sprinkle each with salt and pepper.

If using the tubes of cooked polenta, cut each tube into 11 slices and place on the prepared pan. Brush each with 1 tablespoon of the garlic oil then sprinkle each with salt and pepper.

Bake the polenta at 425 F for about 15 minutes or until heated through and the edges are lightly browned. If using the small slices of polenta, turn the slices halfway through the baking time. Remove from oven when done. Reduce the oven temperature to 350 F.

Cut a piece of parchment paper to fit the bottom of a 9″ springform pan. Lay the paper in the bottom of the pan. Set the pan aside.

In an extra-large skillet, heat the remaining garlic oil over medium heat. Add the chopped peppers, onions, zucchini, summer squash and mushroom. Cook over medium heat, stirring frequently, until the vegetables are crisp-tender, about 5-6 minutes. Add the reserved garlic. Cook and stir for 30 seconds more. Season to taste with salt and pepper. Remove from the heat and set aside.

Place 1 of the large slices of polenta into the bottom of the prepared springform pan.

If using the smaller slices of polenta, place as many slices that will fit in a single layer in the bottom of the pan. You’ll be able to see the bottom of the pan between the slices but that’s OK—just make sure the slices are touching.

Sprinkle 1/4 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese over the polenta, then top that with half of the vegetable mixture. Top the vegetables with another 1/4 cup cheddar and 1/4 cup mozzarella.

Place the second slice of polenta on top (or the remaining small circles of polenta), then top with 1/4 cup cheddar, 1/4 cup mozzarella, the remaining sautéed vegetables, the chopped tomatoes and the remaining 2 cheeses.

Place the springform pan onto a pizza pan or baking sheet in case any liquid seeps out and bake at 350 F for 35 minutes or until heated through. Remove from oven.

Cool the pan on a wire rack for at least 15 minutes. Using a small sharp knife, loosen the edges of the torte from the side of the pan. Remove outer ring of springform pan and slide the torte off of the parchment paper and onto a large serving plate. Sprinkle the top of the torte with the fresh basil.

Use a sharp serrated knife to cut the torte into wedges. If desired, garnish slices with additional basil. 8 servings.

Torte recipe adapted from Better Homes and Gardens, polenta recipe slightly adapted from Giada DeLaurentiis.