Cheesy Ham, Spinach and Polenta Torte

⏱ 60 mins 🍽 8 Slices, 8 serving(s) 🏷 Low Cholesterol

This impressive layered torte is surprisingly simple to prepare. It features creamy polenta layered with a savoury filling of spinach, smoked ham and onion, all bound together with mozzarella and parmesan cheese. Baked until golden, it makes a versatile centrepiece suitable for a special occasion or a comforting family meal. The recipe yields 8 substantial slices.

Cheesy Ham, Spinach and Polenta Torte

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

Method

  1. For the filling, warm the olive oil in a large saucepan and cook the chopped onion and minced garlic for a couple of minutes until softened.
  2. Stir in the thawed spinach, diced ham, pepper and a little salt, then cook for 3-4 minutes until well combined. Set aside.
  3. To prepare the polenta, bring 4 cups of water to a boil in a large pot.
  4. Mix the remaining 1 cup of water with the yellow cornmeal, then slowly whisk this mixture into the boiling water.
  5. Simmer the polenta for 8-10 minutes, stirring constantly, until it becomes thick and creamy. Remove from the heat.
  6. Heat your oven to 400 degrees. Generously butter a casserole or souffle dish.
  7. If using a springform pan, line it with aluminium foil and butter the foil.
  8. Spread one third of the cooked polenta evenly over the base of the prepared dish.
  9. Cover this with half of the spinach and ham filling.
  10. Sprinkle over half of the parmesan cheese and one third of the mozzarella.
  11. Add another third of the polenta, followed by the remaining spinach mixture.
  12. Top with the rest of the parmesan and another third of the mozzarella.
  13. Finish with the final layer of polenta and the remaining mozzarella cheese.
  14. Bake at 400 degrees for 30 minutes.
  15. Once baked, allow the torte to rest for 10 minutes before serving.
  16. If a springform pan was used, carefully remove the sides before slicing.

Nutrition (per serving)

Sodium504600 mg

Recipe details

CategoryLow Cholesterol
AuthorSarasotaCook