Polenta torte

 

Makes 8 servings

• 1 package/10 ounces frozen chopped spinach, thawed
• 1 package/10 ounces frozen chopped kale, thawed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• ¼ pound smoked ham, cut into small cubes
• Pinch of pepper
• 5 cups water
• 1½ cup yellow cornmeal
• ½ teaspoon salt
• One-third cup grated Romano or Parmesan cheese
• 1½ cups shredded fontina cheese or mozzarella

1. Squeeze spinach and kale dry.
2. Heat oil in large skillet over medium heat.
3. Add onoin and garlicand sauté 3 minutes ; add spinach, kale, ham and pepper and sauté 4 minutes.
4. Preheat oven to 400F ; butter 2½ quart soufflé dish, or line 8-inch springform pan with heavy duty aluminium foil, butter sides and bottom.
5. Bring 4 cups water to boiling in large saucepan.
6. Stir together remaining 1 cup water, the cornmeal and salt in a bowl.
7. Gradually, stir cornmeal mixture into boiling water ; simmer over medium heat for 10 minutes, stirring constantly.
8. Spread one-third of polenta in prepared dish ; cover with half the greens, half the Romano and one-third of the fontina.
9. Repeat layering one more time, spread with remaining polenta ; sprinkle with remaining fontina.
10. Bake in preheated oven for 30 minutes ; let stand 10 minutes before serving.
11. If using springform pan, remove sides.

BON APPÉTIT

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