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Ingredients
- 8 c. water or possibly as needed
- 2 x fresh or possibly dry bay leaves
- 1 Tbsp. coarse salt
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1Â 1/2 Tbsp. coarse yellow cornmeal
- Â Â Salt to taste
- 2 x baking potatoes peeled, and
- Â Â cut into quarters
- 1 sm Savoy cabbage head - (2 lbs)
- 2 Tbsp. extra-virgin extra virgin olive oil
- 4 x garlic cloves peeled, and
- Â Â lightly crushed
- Â Â Freshly-grnd black pepper to taste
- 1Â 1/2 c. crumbled Gorgonzola - (6 ounce)
- 2 tsp unsalted butter room temperature
- 1/2 c. freshly-grated Parmigiano-Reggiano cheese
Directions
- For the Polenta: In a small saucepan, bring 4 c. of the water to a simmer. Keep this "backup" water warm, covered, over medium-low heat.
- In a 3- to 4-qt cast-iron, enameled or possibly other heavy saucepan, bring the remaining 4 c. water, the bay leaves and salt to a boil over medium-high heat. When it is boiling, add in the extra virgin olive oil. Place the cornmeal in a wide bowl within reach of the stove.
- Scoop up a small handful of the cornmeal and, stirring constantly with a wooden spoon or possibly flat-nosed spatula, let it sift slowly through your fingers into the seasoned boiling water. The cornmeal should fall like rain into the water. Sift the remaining cornmeal into the water a small handful at a time, stirring constantly and paying special attention to the edges of the pot. It should take about 5 min to add in all the cornmeal.
- When all the cornmeal has been added, the mix should be smooth and thick and begin to "perk," meaning which large bubbles will rise to the surface. Reduce heat to medium-low - the polenta should continue to perk - and continue stirring till the mix becomes too thick to stir easily, about 4 min. Add in sufficient of the backup water - about 1 c. - to restore the mix to a smooth stirring consistency. Stir again till the mix is again too thick to stir easily.
- Continue adding the backup water and stirring like this till the cornmeal is tender, about 20 min from the time the cornmeal was added. As the polenta cooks, you will need to add in less water each time and stir longer between additions. It is possible which you won't need to add in all the water. When the cornmeal is tender, stir the polenta without adding water till it is shiny and begins to gather around the spoon as you stir it, about 5 - 10 min. The polenta should be thick sufficient to stand a spoon in it.
- Remove bay leaves. Pour the polenta into a lightly buttered 2-inch-deep, 8-inch-round cake pan. Let stand till cold, then chill (covered in plastic) till completely chilled, about 4 to 5 hrs.
- To Complete The Dish: In a large pot over high heat, bring 4 qts of salted water to a boil. Add in the potatoes and cook 10 min. Meanwhile, remove any wilted or possibly yellow leaves from the cabbage and cut out the core. Cut the cabbage into 1-inch cubes. Add in the cabbage to the pot and cook till both vegetables are tender, about 15 min. Drain thoroughly.
- In a large skillet, heat the oil over medium heat. Add in the garlic and cook, stirring, till it's lightly browned, about 3 min. Add in the cabbage-potato mix and season to taste with salt and pepper. Cook, turning the vegetables occasionally, till the liquid has 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 mix - cook it just till the liquid is gone. Remove the garlic cloves and season again with salt and pepper, if necessary.
- Heat the oven to 400 degrees. Invert the cooled polenta cake onto a clean cutting board. Place toothpicks proportionately around the perimeter in 2 layers to guide the knife. Use one smooth stroke or possibly you will break the polenta. With a long, thin knife, slice the cake horizontally into 3 even layers.
- Place the top layer upside down in the bottom of a buttered 10- by 4-inch springform pan. Top with half of the potato-cabbage mix and half of the Gorgonzola, spreading the filling smoothly as if you were icing a cake so which the layers are the same width. Top the cheese with the center layer of polenta and top which with the remaining cabbage mix and Gorgonzola. Place the bottom layer of the polenta cake upside down over the torte and press gently.
- Heat the butter and brush the top of the torte with the butter and sprinkle with the grated Parmigiano-Reggiano. Use a spatula to smooth the sides of the torte. Bake the torte till the top layer of the cheese is lightly browned and the torte is heated through, about 40 min.
- Remove the torte from the oven and cold for 5 min. Remove the sides of the springform pan and cut the torte into slices to serve. This makes an excellent appetizer or possibly can be served in place of a pasta course.
- This recipe yields 8 servings.
- Description: "(Torta Di Verza E Polenta)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 8 servings | |
| Calories 181 | |
| Calories from Fat 118 | 65% |
| Total Fat 13.37g | 17% |
| Saturated Fat 6.05g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 1237mg | 52% |
| Potassium 238mg | 7% |
| Total Carbs 9.15g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.47g | 0% |
| Protein 6.39g | 10% |
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