TORTA TRICOLORE DI POLENTA - Core
Source of Recipe
WW Community
List of Ingredients
* 1 28 oz. can Italian chopped tomatoes
* 1 bunch fresh spinach (about 1 lb.), washed & stemmed
* 6 cloves garlic, finely chopped
* 16 oz. ff feta
* 1/2 cup plain ff yogurt
* 1/2 tsp. dried thyme
* 6 leeks, white part only, sliced crosswise in very thin rings
* 5 Tbs. olive oil
* 2-1/2 cups corn meal
* 8 cups water
* Salt and pepper Recipe
1. Saute 2/3 of the garlic in 2 Tbs. olive oil until just golden. Add chopped tomatoes, salt & pepper to taste and simmer for 30 minutes. Reserve.
2. Arrange spinach, while still wet, in a large saute pan and sprinkle with salt. Place over moderate heat and cook until completely wilted. Drain of all excess water and chop coarsely. Saute spinach with remaining garlic in 1 Tb. of olive oil and reserve.
3. Saute leeks in 2 Tbs. olive oil over low heat until golden. Reserve.
4. Combine feta, yogurt and thyme in bowl and blend until spreadable. Reserve.
5. Dissolve 2 tsp. salt in water in a large pot. Stir in cornmeal with a wire whisk and place over moderate heat. Continue stirring constantly until cornmeal begins to thicken, then change to wooden spoon. Polenta is done when it pulls away from the sides of the pan (about 15 minutes).
6. Place 2/3 of the polenta in a bowl. Add 1 cup of tomato sauce. Add the spinach to the remaining 1/3 of the polenta. Spread half the tomato-polenta mixture on the bottom of a lightly-oiled 9-in. spring-form cake pan. Spread half of the feta mixture across the polenta, spread half of the leeks next. Continue spreading the spinach-polenta mixture, the remaining feta mixture and the remaining leeks. Top with the remaining tomato-polenta mixture.
7. Bake in 450 degree oven for 25 minutes. Allow to stand at least 10 minutes before serving. Cut in wedges and serve with remaining tomato sauce. Serves 8 to 10 people.
|
|
member logon
