Cheesy Ham, Spinach and Polenta Torte Recipe

Directions:

1. Filling - In a large sauce pan on medium high heat, add the olive oil, onion, garlic and saute a couple of minutes until tender. Add in the spinach, ham, pepper, salt (but go easy, ham is salty) and cook about 3-4 minutes until everything is well combined.
2. Polenta - In a large pot, bring 4 cups of water to a boil. Add the remaining cup to the corn meal and mix well. Then slowly add the corn meal mix into the boiling water and simmer over medium heat for 8-10 minutes stiring all the time until thick and creamy. Remove from the heat.
3. Casserole - Heat your oven to 400 and make sure you butter, not oil your casserole dish well. Now if you are using a spring form pan, line with aluminum foil and then butter the foil.
4. Spread 1/3 of the polenta in the dish or pan and then cover with 1/2 of the spinach mixture. Top that with 1/2 of the parmesan and 1/3 of the mozzarella. Next layer - 1/3 more polenta, then the remaining spinach, then the remaining parmesan and 1/3 more of the mozzarella. Finish off with the last 1/3 of the polenta and the rest of the mozzarella.
5. Bake - 400 degrees for 30 minutes. Make sure you let it rest for 10 minutes.
6. If using a spring form, just remove the sides, but a casserole dish works just as well. This can be a side dish or easily a main dish.