Late Summer Vegetable 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 homegrown veggies and the presentation is nothing short of impressive.
Ingredients for Late Summer Vegetable and Polenta Torte:
- olive oil
- garlic, minced
- prepared Italian Herb tube polenta
- red, green, yellow, or orange sweet peppers
- zucchini
- yellow squash, sliced
- cremini mushrooms
- vegan mozzarella cheese
- grape tomatoes
- fresh basil
How to make Late Summer Vegetable and Polenta Torte:
Preheat oven to 425 degrees F.
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 into 11 slices, 1/2″ thick each.
Place rounds in an even layer on a prepared baking sheet. Brush with 1 tablespoon of the garlic oil, then season lightly with salt and pepper.
Bake 15 minutes, turning once.
Remove from heat and turn the 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-inch springform 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 mozzarella, 1/2 cooked vegetables, 1/2 cup mozzarella, the remaining 11 slices of polenta, 1/ 2 cup mozzarella, the remaining cooked vegetables, all the tomatoes, the remainder of the mozzarella.
Bake 35 minutes.
Remove from oven and allow to stand 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.
Cheers!
For more summertime flavors, try these recipes:
Easy Roasted Okra – Super easy and ready to serve in 15 minutes!
Easy Roasted Okra
Late Summer Okra Pilaf with Coconut Bacon – Fresh, in-season okra tossed with a bold and savory, cayenne-infused rice pilaf then topped with a sweet and smoky homemade coconut bacon.
Okra Pilaf with Coconut Bacon
Late Summer Vegetable Polenta Torte
Ingredients
- 1/4 cup olive oil
- 3 large cloves garlic minced
- 2 16- oz. tubes 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 vegan mozzarella cheese shredded
- 1 cup grape tomatoes quartered
- 1/3 cup fresh basil chopped
Instructions
- Preheat oven to 425 degrees F.
- 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 degrees F.
- 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 mozzarella, 1/2 cooked vegetables, 1/2 cup mozzarella, the remaining 11 slices of polenta, 1/ 2 cup mozzarella, the remaining cooked vegetables, all the tomatoes, the remainder of the mozzarella.
- Bake 35 minutes. Remove from oven and allow to stand 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.
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