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.
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karim kimoo
[email protected]I've made this polenta torta several times now and it's always a hit with my family.
Jacob Settle
[email protected]This polenta torta is the perfect comfort food. It's warm, cheesy, and delicious.
Mohamed Aboutaleb
[email protected]I would definitely recommend this polenta torta to anyone who loves polenta or who is looking for a new and easy dish to try.
Sk Masud Rana
[email protected]This polenta torta was a bit time-consuming to make, but it was worth it. It was delicious!
dominika goreova
[email protected]I made this polenta torta for a potluck and it was a big hit. Everyone loved it!
Natnael Deyasa
[email protected]This polenta torta was a bit too cheesy for my taste. I think I would use less cheese next time.
Nipun Malshan
[email protected]I was pleasantly surprised by how much I enjoyed this polenta torta. I'm not usually a fan of polenta, but this dish was really good.
Bal kumar Sah
[email protected]This polenta torta was a nice change of pace from my usual dinner routine. It was easy to make and it tasted great.
omor hossen
[email protected]I'm not sure what I did wrong, but my polenta torta turned out really oily. I think I might have used too much butter.
Aisha Nuhu
[email protected]Overall, I thought this polenta torta was just okay. It wasn't bad, but it wasn't anything special either.
Nonjabulo Mkhabela
[email protected]This polenta torta was a bit bland. I think I would add more spices next time.
Joy Ansah
[email protected]I followed the recipe exactly but my polenta torta didn't turn out right. It was too mushy.
Styloo Achikazoo
[email protected]This polenta torta was a bit too dry for my taste. I think I would add more milk or water next time.
Md orin Arihin
[email protected]I'm not a huge fan of polenta, but I really enjoyed this polenta torta. The crispy exterior and creamy interior were a perfect combination.
soupy conch
[email protected]This polenta torta is a great way to use up leftover polenta. It's easy to make and it's always a crowd-pleaser.
Sujon S
[email protected]I made this polenta torta for a party I was hosting and it was a huge success. Everyone loved it!
Keanu Adriaanse
[email protected]This was my first time making polenta torta and it turned out great! I followed the recipe exactly and it was perfect. I will definitely be making this again.
MuhammadHaroon Khan
[email protected]I've made this polenta torta several times now and it's always a hit with my family and friends. It's so easy to make and it's a great way to use up leftover polenta.
Bonnie Aguilar
[email protected]This polenta torta was absolutely delicious! The texture was perfect - crispy on the outside and creamy on the inside. The flavor was also spot-on, with a nice balance of savory and sweet.