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Late Summer Vegetable & Polenta Torte | This hearty vegetable & polenta 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

5 from 1 vote
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Author: Holly Gray


  • 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


  • 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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