Polenta Layer Cake With Butter Gorgonzola Filling Recipes

LIDIA BASTIANICH'S POLENTA TORTA WITH GORGONZOLA AND SAVOY CABBAGE

Steps:

• Butter a 9-inch round cake pan. Pour the just-cooked polenta into the greased cake pan. Let stand until cool, then refrigerate until completely chilled, about 4 to 5 hours.
• When the polenta is firm, preheat oven to 400 degrees. Butter a 10-inch, 4-inch-tall springform pan, coat with bread crumbs, and shake any excess out of the pan. Put the potatoes in a large saucepan with ample salted water. Bring to a simmer, and cook 5 minutes.
• Meanwhile, remove any wilted or yellow leaves from the cabbage and cut out the core. Cut the cabbage into 1-inch chunks. Add these to the pot with the potatoes, and cook until both vegetables are tender, about 15 minutes more.
• Drain the vegetables thoroughly. In a large skillet, heat the oil over medium heat. Add the thyme and garlic, and cook until garlic is just golden, about 2 to 3 minutes. Add the cabbage-potato mixture, the salt, and the pepper flakes. Cook, turning the vegetables occasionally, until the liquid is evaporated and the vegetables begin to sizzle. Mash the vegetables coarsely with the spoon as you turn them, leaving plenty of lumps. Be careful not to scorch the mixture-just cook it until the liquid has evaporated. Remove the garlic cloves (if they haven't mashed into the mixture) and discard.
• Invert the cooled polenta cake onto a cutting board. With a long, thin knife, slice the cake into three even horizontal layers. Place the top layer upside down in the bottom of the buttered 10-by-4-inch springform pan. Top with half of the potato-cabbage mixture and half of the Gorgonzola. Top the cheese with the center layer of polenta, and top that with the remaining potato-cabbage mixture and Gorgonzola. Place the bottom layer of the polenta cake upside down over the torta and press gently. Brush the top of the torta with the 2 tablespoons butter, and sprinkle with the grated Grana Padano. Bake the torta until the top layer of cheese is lightly browned and the torta is heated through, about 40 minutes.
• Remove, and let cool 10 to 15 minutes. Remove the sides of the springform pan, and cut the torta into slices to serve.

POLENTA CON IL GORGONZOLA IN PENTOLA A PRESSIONE (BAKED GORGONZOLA POLENTA)

Steps:

• Brush the bottom of a stovetop pressure cooker with olive oil. Pour in water. Heat until bubbles start to appear on the sides of the cooker, 3 to 5 minutes. Sprinkle in polenta a little at a time, stirring constantly with a wooden spoon. Add salt.
• Increase heat to high and seal cooker. Cook until steam starts to escape. Reduce heat to low; cook for 18 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 tablespoon butter.
• Release pressure from the cooker according to manufacturer's instructions. Place cooker on a damp cloth and remove lid gently. Let stand, 30 seconds to 1 minute.
• Stir the polenta; spread half into the greased baking dish. Sprinkle half the Gorgonzola cheese and half the Parmesan cheese on top. Dot with some of the butter. Repeat with remaining polenta, cheeses, and butter.
• Bake in the preheated oven until cheeses are melted, about 10 minutes. Broil until top is golden, about 5 minutes. Let cool for 10 minutes before serving.

POLENTA WITH GORGONZOLA CHEESE

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
• Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
• Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.

CREAMY GORGONZOLA POLENTA

Steps:

• Boil stock. In a medium-sized saucepan, add the salt to the stock and bring to a boil.
• Add polenta. Gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes.
• Add remaining ingredients. Turn off the heat and add the half and half, cheese, and butter. Stir to blend and serve immediately!

ROASTED GARLIC POLENTA CAKES

Steps:

• Line a casserole dish with plastic wrap and set aside.
• 2. Preheat a large heavy bottom pot on medium-low heat. Add the butter, onion and garlic and sauté until nicely browned, stirring occasionally.
• Once brown, add the milk and water and turn the heat up to bring to a boil. Keep a close eye on the pot as milk loves to boil over and make a huge mess.
• Just as the milk reaches a boil, reduce heat to medium-low again and using a whisk, slowly stir in the corn meal. Make sure the corn meal is evenly distributed and there is no clumping.
• Season with salt, cumin and paprika and then cook for about 15 minutes. Make sure to give a good stir with a wooden spoon every 5 minutes or so and check that its not burning on the bottom.
• Once the polenta is soft and cooked, its time to stir in the parmesan cheese. Go with fresh grated Parmesano Reggiano if you can.
• Now pour the warm polenta into the plastic lined casserole dish and spread out and compact in an even layer with a wet spatula (so it does not stick) and place in the fridge to cool.
• After 2 hours or so, you can remove the polenta from the dish by lifting the plastic wrap. Place on a cutting board and cut into desired shape. Square, rectangle, circle with a cookie cutter, half moon etc.
• Fry cakes until warm and browned with a little butter in a preheated fry pan on medium heat. Serve as an appy or as part of dinner.

POLENTA LAYER CAKE WITH BUTTER GORGONZOLA FILLING

Steps:

• When the polenta is fresh and hot, slosh the mold with cold water so it's damp. Pour in the polenta and level it to form a smooth disk at least 1 1/2 inches thick. Chill until solidified, then invert the mold to get out the disk (wrap and refrigerate it for up to 2 days if you want).
• Heat the oven to 400° when you are ready to make the cake.
• Slice the disk into three equal round layers (as you would split a cake layer). Place one round on a well-buttered or parchmentlined baking sheet. Dot the surface, lightly or heavily, with bits of butter, using a third of the total, then with half the gorgonzola and a third of the grated Parmigiano-Reggiano.
• Place a second polenta layer on the fillings and load it up the same way, using up the gorgonzola. Top with the third polenta round and decorate it with butter and Parmigiano-Reggiano.
• Put the sheet in the oven and bake for 30 minutes-or 45 if the polenta is just out of the fridge-until the top of the cake is sizzling and deep golden and the filling oozes from between the layers. Lift with a wide spatula onto a cake plate. Serve very hot. You might want to bake some halved, cored pears alongside the polenta cake to serve with it.