Plant-Based Deliciousness

Late Summer Vegetable and Polenta Torte

We’re on edge of fall and it’s time to harvest the last of the summer vegetables from the garden! This hearty torte makes good use of some of the most popular home grown veggies and the presentation is nothing short of impressive.

Late Summer Vegetable and Polenta Torte
1/4 cup olive oil
3 large cloves garlic, minced
2 16-oz. tubes refrigerated Italian Herb polenta
1 1/2 cups (2 medium) rough chopped red, green, yellow, or orange sweet peppers
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 cup cremini mushrooms, sliced
2 cups mozzarella cheese, shredded
1 cup grape tomatoes, quartered
1/3 cup fresh basil, chopped

Preheat oven to 425°

In a small saucepan, heat olive oil over medium heat. Add garlic and cook 3-4 minutes, until softened and fragrant. Remove from heat.

Cut each tube of polenta in to 11 slices, 1/2″ thick each. Place on a prepared baking sheet, brush with 1 Tablespoon of the garlic oil, and season lightly with salt and pepper. Bake 15 minutes, turning once. Remove from heat and turn oven down to 350°.

In an extra large skillet, heat the remaining garlic oil over medium high heat. Add pepper, zucchini, and mushrooms. Cook 5-6 minutes, stirring frequently, until vegetables are crisp-tender. Season with salt and pepper, to taste.

In a 9″ spring form pan, layer the first 11 slices of polenta. (There will be gaps; that’s okay, just make sure the slices are touching.)

Layer as follows: 1/2 cup of mozzarella, 1/2 of the cooked vegetables, 1/2 cup of mozzarella, the remaining 11 slices of polenta, 1/ 2 cup mozzarella, the remaining cooked vegetables, all the tomatoes, the rest of the mozzarella.

Bake 35 – 40 minutes. Remove from oven and allow to stand at least 15 minutes. Run a knife around the pan to loosen the edges. Carefully remove the sides of the pan.

Sprinkle torte with basil and serve warm.

late summer vegetable polenta torte 2

Late Summer Vegetable and Polenta Torte
 
Author:
Ingredients
  • ¼ cup olive oil
  • 3 large cloves garlic, minced
  • 2 16-oz. tubes refrigerated Italian Herb polenta
  • 1½ cups (2 medium) rough chopped red, green, yellow, or orange sweet peppers
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1 cup cremini mushrooms, sliced
  • 2 cups mozzarella cheese, shredded
  • 1 cup grape tomatoes, quartered
  • ⅓ cup fresh basil, chopped
Instructions
  1. Preheat oven to 425°
  2. In a small saucepan, heat olive oil over medium heat. Add garlic and cook 3-4 minutes, until softened and fragrant. Remove from heat.
  3. Cut each tube of polenta in to 11 slices, ½" thick each. Place on a prepared baking sheet, brush with 1 Tablespoon of the garlic oil, and season lightly with salt and pepper. Bake 15 minutes, turning once. Remove from heat and turn oven down to 350°.
  4. In an extra large skillet, heat the remaining garlic oil over medium high heat. Add pepper, zucchini, and mushrooms. Cook 5-6 minutes, stirring frequently, until vegetables are crisp-tender. Season with salt and pepper, to taste.
  5. In a 9" spring form pan, layer the first 11 slices of polenta. (There will be gaps; that's okay, just make sure the slices are touching.)
  6. Layer as follows: ½ cup of mozzarella, ½ of the cooked vegetables, ½ cup of mozzarella, the remaining 11 slices of polenta, 1/ 2 cup mozzarella, the remaining cooked vegetables, all the tomatoes, the rest of the mozzarella.
  7. Bake 35 - 40 minutes. Remove from oven and allow to stand at least 15 minutes. Run a knife around the pan to loosen the edges. Carefully remove the sides of the pan.
  8. Sprinkle torte with basil and serve warm.

 



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