Torta De Polenta

Torta De Polenta

karen 3

"This is a tasty way to eat polenta. We use it for appetizers or with dinner."

Ingredients 1 h 55 m {{adjustedServings}} servings 575 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 575 kcal
  • 29%
  • Fat:
  • 42.8 g
  • 66%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1591 mg
  • 64%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Lightly oil an 8 inch round cake pan.
  2. Bring chicken stock and butter to a boil in a large saucepan over high heat. Whisk in polenta in a steady stream, and reduce heat to medium. Simmer, stirring constantly until the polenta has thickened, and the grains are tender, 20 to 30 minutes. Be careful while stirring the polenta, it can cause burns as the bubbles pop and send hot polenta flying.
  3. Once the polenta grains are tender, stir in the garlic, roasted pepper, prosciutto, mozzarella cheese, Parmesan cheese, Gruyere cheese, and sage leaves; cook and stir an additional 5 minutes. Season to taste with salt and pepper, and pour into prepared cake pan. Place into refrigerator, and chill until firm, about 1 hour.
  4. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a sheet of aluminum foil, and lightly oil.
  5. Unmold the polenta onto a cutting board, and cut into 8 wedges. Arrange the slices onto the prepared baking sheet so the slices are not touching.
  6. Bake in preheated oven until the edges begin to brown, and the polenta is hot in the center, 10 to 15 minutes.
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Reviews 3

  1. 3 Ratings


This polenta is very tasty. I used it as a contribution to an appetizer party and everyone raved. I used cornmeal rather than polenta which should be the same thing and the recipe yield was more than twice the 8 servings the recipe states. I'm hoping for other reviews so I can see if I did something wrong. Another thought is that the butter could probably be cut down a lot without harming the result.

Kim's Cooking Now!

I can't help but think that the 1-1/4 cups of butter must be a typo. I used 3/4 cup (1-1/2 sticks), and it was plenty. I made a trip to Aldi to pick up some Gruyere cheese, just to make this recipe, but they were all out (seasonal item). I pulled up Google on my phone and found that any Swiss cheese is a suitable substitution for Gruyere, so I purchased a block of baby Swiss and used that. I ended up with more polenta than would fit level in the 8" cake pan. It was slightly mounded up in the pan, and I ended up shaving some of the top off once it was set, so that it made for a flat surface when I turned it out onto the cutting board for slicing. Next time I will use a 9" or 10" springform pan. Both my husband and I agreed that the flavors are similar to the shrimp and grits that we make, so we intend to use the left overs with some sauteed shrimp another night this week.

Bergen Acres

I agree that the butter should be cut in half. I ended up mopping most of it off. I also used medium grained cornmeal, along with basil versus the sage and added more cheese for excellent results. Thanks Karen for a great recipe