Cheesy Ham Spinach And Polenta Torte Recipes

POLENTA STACKS WITH HAM, SPINACH, AND CHEESE

Steps:

• Position a rack about 6-inches from the broiler and preheat to high. Cut the polenta into 8 squares and transfer to a sheet pan. Pat dry with a paper towel and lightly brush with olive oil. Broil until tops are browned, about 8 minutes. Remove pan from oven.
• Meanwhile, heat the olive oil in a large skillet over high heat. Add the garlic and pepper flakes, stir until fragrant, about 30 seconds. Put the spinach in the pan and season with salt, cook, stirring occasionally, until wilted, about 3 minutes. Reserve pan.
• Divide the wilted spinach among each polenta square. Divide slices of the meat on top of the spinach and top each square with the cheese. Place under the broiler until cheese melts and just begins to brown, another 4 minutes.
• Heat the sauce in the skillet used for the spinach. Ladle some sauce onto each of 4 plates. Place 2 polenta cakes in the middle of each plate and serve.
• Put the broth and milk in a medium saucepan and bring to a boil. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes.
• Pull the saucepan from the heat and whisk in the cheese, butter, salt, and pepper. Pour into a baking dish. Cover with plastic wrap and refrigerate until set, about 2 hours.

CHEESY POLENTA AND HAM GRATIN

Steps:

• Heat oven to 425°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Melt butter in small saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until softened but not browned, stirring frequently.
• Add whipping cream and Parmesan cheese; mix well. Bring to a boil. Reduce heat to medium; cook 2 to 4 minutes or until slightly thickened, stirring occasionally.
• Arrange polenta slices, overlapping and layering if necessary, in bottom of sprayed baking dish. Top with ham and Swiss cheese. Pour sauce over top.
• Bake at 425°F. for 20 to 25 minutes or until sauce is bubbly and cheese is lightly browned. Sprinkle with parsley.

ITALIAN BRUNCH TORTE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

POLENTA TORTE

Steps:

• Squeeze spinach and kale dry. Heat oil in large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Add spinach, kale, ham and pepper; sauté 4 minutes.
• Preheat oven to hot 400°F Butter 2 ½ quart soufflé dish, or line 8 inch springform pan with heavy duty aluminum foil; butter sides and bottom.
• Bring 4 cups water to boiling in large saucepan. Stir together remaining 1 cup water, the cornmeal and salt in a bowl. Gradually stir cornmeal mixture into boiling water. Simmer over medium heat for 10 minutes, stirring constantly.
• Spread 1/3 of polenta in prepared dish. Cover with half the greens, half the Romano and 1/3 of the fontina. Repeat layering one more time. Spread with remaining polenta; sprinkle with remaining fontina.
• Bake in preheated hot oven 400°F for 30 minutes. Let stand for 10 minutes before serving. If using springform pan, remove sides. Makes 8 servings.
• MICROWAVE DIRECTIONS (HIGH POWER OVEN).
• Combine oil, onion and garlic in microwave safe 2 quart casserole. Microwave, uncovered, at 100% power 3 minutes. Add spinach, kale, ham and pepper. Microwave, uncovered, at 100% power 5 minutes. Transfer vegetable mixture to small bowl.
• Combine water, cornmeal and salt in microwave safe 2 quart measure. Cover with paper toweling. Microwave at 100% power 7 minutes. Whisk well. Microwave, uncovered, at 100% power 4 minutes. Whisk again. Assemble torte in same 2 quart casserole. Spread 1/3 of polenta in prepared dish. Cover with half the greens, half the Romano and 1/3 of the fontina. Repeat layering one more time. Spread with remaining polenta; sprinkle with remaining fontina. Microwave, uncovered, at 50% power 5 minutes. Let stand, covered, 5 minutes.
• The Family Circle Cookbook.

CHEESY TUNA & RICE MUFFINETTES

Steps:

• In a large mixing bowl, combine all ingredients for muffinettes except eggs and milk.
• Stir in eggs and milk.
• Spray six muffin cups with non-stick cooking spray.
• Divide rice mixture evenly among cups.
• Bake at 375 for fifteen minutes, or until lightly browned.
• Loosen with spatula, and place on serving platter.
• In a small mixing bowl combine all ingredients for tangy butter sauce.
• Top muffinettes with sauce.

CREAMY POLENTA WITH SPINACH

Steps:

• In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
• Pour the polenta into a large bowl and serve with grated Parmesan over the top.