This savory polenta torta (Italian for cake or tart) gets big flavor from roasted squash and slow-cooked onions. Kabocha squash lends a dense texture and nutty flavor, but you can also use butternut. This makes a great vegetarian entree, and would be especially welcome at the Thanksgiving table as an alternate main course.
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Make Ahead Tips
The assembled torta can be made one or two days ahead and refrigerated, tightly wrapped in plastic. Let it sit on a rimmed baking sheet at room temperature for about an hour before baking as directed in the recipe.
I made this for company and it was a hit. It looked elegant and the flavors were very good (I used butternut squash). I did add salt to the polenta (and, contrary to what another reviewer said, the measurements are correct - it's 5 cups broth and 1 quart water) and cooked it until it was smooth and quite thick. I refrigerated the torta for several hours and it was firm when I removed the sides of the springform pan. I baked it on a pizza pan because I didn't have an oven-proof platter. Make sure to cook down the onions until there is no moisture - that may have contributed to soggy tortas.
Gotta agree with lyricman's review on all points. I made this for company and it oozed all over the baking pan into a heap that didn't look very attractive. Tasted good, not great.I never mind the work that goes into a great recipe but this one wasn't worth it.
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