TORTA DI RICOTTA E POLENTA
Provided by David Frenkiel
Categories Cake Dessert Thanksgiving Wheat/Gluten-Free Ricotta Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F. Line the base of an 8-inch springform tin with baking parchment and set aside.
- Place the butter, half of the honey, the lemon zest and vanilla in a bowl and use an electric mixer to beat everything until creamy. Add the egg yolks and continue to beat for a further minute. Add the almond flour, polenta and ricotta and fold everything together.
- Whisk the egg whites in a separate bowl until softly peaking in a separate bowl. Add the remaining honey and continue whisking until peaking again and well blended.
- Slowly fold the egg whites into the cake mixture. Turn the mixture into the prepared cake tin and sprinkle the flaked almonds evenly over the top. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. The center of the cake might look slightly wobbly at first, but it will firm up when the cake cools down. Leave to cool completely before removing it from the tin.
LIDIA BASTIANICH'S POLENTA TORTA WITH GORGONZOLA AND SAVOY CABBAGE
Provided by Robyn Doyon-Aitken
Categories Main course Main Dish
Yield 6-8 people
Number Of Ingredients 11
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 TORTE
This is my favorite. To serve, spoon directly from the soufflé dish or for a spectacular presentation, bake in an 8 inch spring-form pan and unmold. Experiment with a variety of different greens. If frozen kale is unavailable, use all frozen spinach. Serve with grilled or roasted meats, or with a whole grain bread for lunch. A glass of Italian red wine would be a nice addition.
Provided by Olha7397
Categories Grains
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
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.
ALMOND RICOTTA CAKE RECIPE
Here is an Italian Ricotta Cake made with almond flour and lemon. Creamy, zesty, and perfect when you need a delicious flourless cake that you can make with just a few basic ingredients. Gluten-free and keto friendly (with only one ingredient swap)
Provided by Aysegul Sanford
Categories Cake Gluten-Free Cake
Time 2h10m
Number Of Ingredients 12
Steps:
- Prep equipment: Preheat the oven to 325 degrees F. Place a round of parchment paper on the bottom of a 9-inch cake pan or springform pan. Lightly grease the paper and sides of the pan with butter and set aside.
- Cream butter and sugar: Place the butter and sugar in a large mixing bowl. With an electric hand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
- Beat in egg yolks: Add the egg yolks and beat on medium speed until combined.
- Add wet ingredients: Add ricotta cheese, lemon zest, lemon juice, vanilla extract and almond extract, if using, and beat until combined.
- Add dry ingredients: Add almond flour and salt to the ricotta mixture. Fold together with a spatula until no pockets of almond flour remain and the batter is smooth. The batter will be slightly thick. Do not be alarmed if it looks a bit curdled.
- Beat egg whites: Thoroughly wash and dry the beaters. In a medium bowl (or the same bowl you used to separate the eggs), beat the egg whites on medium speed to soft peaks, about 3 minutes.
- Fold in egg whites: Stir ⅓ of the beaten egg whites into the batter to lighten it. Then, gently fold the remaining egg whites in with a spatula until just combined. The batter should be evenly moistened with no streak of egg whites remaining. Do not overmix.
- Pour into cake pan: Transfer the batter to the prepared cake pan and sprinkle the top with sliced almonds, pressing them down slightly into the batter, so they stick.
- Bake: Bake for 50 minutes, or until the edges of the cake are golden brown and the top is a light golden brown. Place the pan on a wire rack and let cool completely about 1 hour.
- Serve: To serve, run a knife around the cake to loosen it. If using a springform pan, release the sides of the pan. If using a cake pan, gently flip the cake onto a plate, peel away the parchment, then flip it back over onto a serving plate. Sprinkle with confectioner's sugar, if preferred. Slice into wedges and enjoy!
Nutrition Facts : Calories 491 kcal, Sugar 27 g, Sodium 132 mg, Fat 36 g, SaturatedFat 12 g, TransFat 0.5 g, Carbohydrate 36 g, Fiber 4 g, Protein 14 g, Cholesterol 128 mg, UnsaturatedFat 10 g, ServingSize 1 serving
TORTA DE POLENTA
This is a tasty way to eat polenta. We use it for appetizers or with dinner.
Provided by Karen Gallinetti
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h55m
Yield 8
Number Of Ingredients 11
Steps:
- Lightly oil an 8 inch round cake pan.
- Bring chicken stock and butter to a boil in a large saucepan over high heat. Whisk in polenta in a steady stream, and reduce heat to medium. Simmer, stirring constantly until the polenta has thickened, and the grains are tender, 20 to 30 minutes. Be careful while stirring the polenta, it can cause burns as the bubbles pop and send hot polenta flying.
- Once the polenta grains are tender, stir in the garlic, roasted pepper, prosciutto, mozzarella cheese, Parmesan cheese, Gruyere cheese, and sage leaves; cook and stir an additional 5 minutes. Season to taste with salt and pepper, and pour into prepared cake pan. Place into refrigerator, and chill until firm, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a sheet of aluminum foil, and lightly oil.
- Unmold the polenta onto a cutting board, and cut into 8 wedges. Arrange the slices onto the prepared baking sheet so the slices are not touching.
- Bake in preheated oven until the edges begin to brown, and the polenta is hot in the center, 10 to 15 minutes.
Nutrition Facts : Calories 574.9 calories, Carbohydrate 33.3 g, Cholesterol 111.7 mg, Fat 42.8 g, Fiber 2.9 g, Protein 15.7 g, SaturatedFat 24.5 g, Sodium 1591.2 mg, Sugar 3.1 g
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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POLENTA TORTA RECIPE -SUNSET MAGAZINE
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Servings 8-10Total Time 4 hrsEstimated Reading Time 3 minsCalories 113 per serving
- Bring 7 1/2 cups water to a boil in a large pot over high heat. Add 1 1/2 tbsp. salt and the bay leaves. Whisking constantly, gradually add polenta. Reduce heat to medium and cook, whisking often, until mixture begins to thicken, then adjust heat to maintain a gentle bubble. Cook, stirring occasionally with a sturdy rubber spatula and scraping pot, until polenta is thick and creamy and grains are softened, 30 to 45 minutes. If it becomes too stiff to stir easily, add a little boiling water.
- Melt 3 tbsp. butter in a medium nonstick frying pan over medium-low heat. Add onions and cook, stirring often, until soft and pale golden, about 20 minutes.
- Butter a 13- by 9- by 2-in. baking dish generously. Pour one-third of polenta into dish, spreading evenly. Top with half of truffled cheese. Add another one-third of polenta, then remaining truffled cheese. Dollop remaining polenta on top and spread evenly. Sprinkle with parmesan and dot with remaining 1 tbsp. butter.
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5/5 (1)Total Time 4 hrsServings 8-10Calories 113 per serving
- Bring 7 1/2 cups water to a boil in a large pot over high heat. Add 1 1/2 tbsp. salt and the bay leaves. Whisking constantly, gradually add polenta. Reduce heat to medium and cook, whisking often, until mixture begins to thicken, then adjust heat to maintain a gentle bubble. Cook, stirring occasionally with a sturdy rubber spatula and scraping pot, until polenta is thick and creamy and grains are softened, 30 to 45 minutes. If it becomes too stiff to stir easily, add a little boiling water.
- Melt 3 tbsp. butter in a medium nonstick frying pan over medium-low heat. Add onions and cook, stirring often, until soft and pale golden, about 20 minutes.
- Butter a 13- by 9- by 2-in. baking dish generously. Pour one-third of polenta into dish, spreading evenly. Top with half of truffled cheese. Add another one-third of polenta, then remaining truffled cheese. Dollop remaining polenta on top and spread evenly. Sprinkle with parmesan and dot with remaining 1 tbsp. butter.
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- In a large saucepan, combine the water (or water and milk), olive oil, bay leaf, and salt, and bring to a simmer over medium heat. Very slowly, sift the cornmeal by handfuls into the pot, through the fingers of one hand, stirring constantly with a wooden spoon or whisk to remove any lumps.
- 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.
LIDIA BASTIANICH'S CHEESY POLENTA TORTA IS EVERYTHING WE ...
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- In a large saucepan, combine the water (or water and milk), olive oil, bay leaf, and salt, and bring to a simmer over medium heat. Very slowly, sift the cornmeal by handfuls into the pot, through the fingers of one hand, stirring constantly with a wooden spoon or whisk to remove any lumps.
- Once all of the cornmeal is added, adjust the heat so just a few lazy bubbles pop to the surface. Continue to cook and stir until the polenta is smooth and thick and pulls away from the sides of the pan as it is stirred, about 30 to 35 minutes. Discard the bay leaf.
POLENTA AND VEGETABLE TORTE | BETTER HOMES & GARDENS
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4.5/5 (4)Total Time 1 hr 35 minsServings 8Calories 274 per serving
- Preheat oven to 425°F. For garlic oil, in a small saucepan heat olive oil and garlic over medium heat about 4 minutes or until oil is fragrant and garlic is translucent but not brown. Remove from heat.
- Line a 15x10x1-inch baking pan with foil. Cut each tube of polenta into 11 slices, making 22 slices total. They will be slightly less than 1/2-inch thick. Place polenta slices in the prepared baking pan. Brush with 1 tablespoon of the garlic oil; sprinkle with salt and black pepper. Roast about 15 minutes or until polenta is heated through and edges are lightly browned, turning once. Reduce oven temperature to 350°F.
- In an extra-large skillet heat the remaining garlic oil over medium-high heat. Add sweet peppers, zucchini, yellow squash, and mushrooms; cook about 6 minutes or until vegetables are crisp-tender, stirring occasionally. Sprinkle with salt and black pepper.
- In the bottom of a 9-inch springform pan, place as many slices of polenta that will fit in a single layer (about 11). You will be able to see the bottom of the pan between the curves of the circular polenta, but the slices should be touching. Then layer on 1/2 cup of the cheese, half of the vegetables, 1/2 cup of the cheese, the remaining polenta, 1/2 cup of the cheese, the remaining vegetables, tomatoes, and the remaining 1/2 cup cheese.
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- Steam the cauliflower pieces over boiling water until they are tender but still a little firm, about 5 minutes. Remove from heat and set aside.
- Prepare a 10-inch springform pan--brush the sides and bottom with olive oil, or spray generously with cooking spray.
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- Combine the water, vegetable broth, salt, polenta, olive oil, and Aleppo pepper in a microwave-proof bowl. Cover and cook on highest power for five minutes. Stir, cover again and cook for another five minutes. Stir in the sauteed vegetables and if using, the cheese, cover again and cook for three more minutes.
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