Cheesy Ham, Spinach and Polenta Torte |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 11 |
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So easy and so elegant. One night a friend asked if I wanted to go out for dinner and I said, of course, but instead, why don't I cook. Work got hectic, and next thing I know - I had no time left to cook. I did I quick search through an old Southern Living magazine and found this dish. It had most of things I already had so this was the result. Now I make it in a spring form pan, but you can also just use a casserole or souffle dish. I serve this for dinner parties all the time. A few appetizers, a fresh salad with artichokes, tomatoes, olives and mushrooms, and of course your favorite dessert. Changing up your cheese is also a great way for a new taste. Fontina or Swiss for the Mozzarella, or you can use Romano or Pecorino for a little sharper taste. This also makes a great late breakfast, brunch, lunch, light dinner or even just a side dish. Ingredients:
1 1/2 cups yellow cornmeal |
5 cups water |
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry |
1/4 lb smoked ham (i use leftovers or just go to your deli and get a couple of slices) |
1/3 cup parmesan cheese |
1 1/2 cups mozzarella cheese |
1 medium onion (fine chopped) |
2 teaspoons minced garlic |
2 tablespoons olive oil |
salt |
pepper |
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.
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