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.
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.
Loved, loved, loved this! Made this yesterday to accompany a duck dinner. Added some orange zest to the marmalade. The liquid amount for the polenta IS correct. A tip I learned (and my polenta comes out perfectly each time) is to place your polenta, liquid and salt (although I salt at the end to taste) into an oven safe pot (ie. dutch oven). Give a quick stir then place uncovered into a preheated 350 degree oven. Cook for 40 minutes WITHOUT stirring. Remove, stir and add any additions (ie. your cheese if using etc), return and bake another 10 minutes if you'd like. The polenta comes out creamy and perfect every time. For this recipe I didn't add the cheese as duck is very rich, and I used chicken stock for the polenta. Chilled for several hours and it slipped from the spring form beautifully. As another writer mentioned, I kept mine on the bottom springform plate and then baked. Came out perfectly (wish we could post photos). Had some left over today with poached eggs. Thanks Fine Cooking!
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