05/17/2026
Torta di Polenta ⬇️ McCormick Spices Ingredients: - 6 cups chicken stock - 2 cups coarse polenta - 3 oz Parmigiano Reggiano, grated - 12 oz cremini mushrooms, stems removed - 1 shallot, brunoised - 2 cloves garlic, sliced - 2 sprigs thyme (leaves only) - 16 oz baby spinach - 4 oz creamy Gorgonzola (or substitute with a mix of cream cheese and Pecorino Romano) - Olive oil, for sautéing - Salt, to taste - Melted butter, for brushing Instructions: 1. Prepare the Polenta: - Bring 6 cups of chicken stock to a boil with a pinch of salt. - Gradually whisk in 2 cups of coarse polenta. Reduce heat to medium-low and whisk frequently until the polenta thickens. - Stir in 3 oz of grated Parmigiano Reggiano, then turn off the heat. Let the mixture cool for a few minutes. - Transfer the polenta to an oiled springform pan, smoothing it evenly. Let it cool to room temperature, then refrigerate overnight. 2. Make the Mushroom Duxelles: - Finely chop 12 oz of cremini mushrooms using a food processor or by hand. - Heat a skillet over medium-high heat and add a splash of olive oil. Cook the mushrooms until moisture begins to release. - Add the brunoised shallot and continue cooking until the moisture evaporates and the mushrooms deepen in color. - Stir in 2 cloves of sliced garlic and thyme leaves. Cook for 1 minute, then add 16 oz of baby spinach, cooking until wilted. Set aside. 3. Assemble the Polenta Cake: - Remove the chilled polenta cake from the fridge and carefully slice it into 3 even layers. - Place the bottom layer back into the springform pan. Top with half of the mushroom duxelles and 2 oz of Gorgonzola cheese. - Add the middle polenta layer and repeat with the remaining duxelles and Gorgonzola. - Top with the final polenta layer, brush with melted butter, and grate a thin layer of Parmigiano Reggiano over the top. 4. Bake: - Preheat the oven to 400°F (200°C). Bake the polenta cake for 20-25 minutes or until the top is golden brown and slightly crispy. - Let the cake cool for 10 minutes before slicing and serving. For the full steak recipe, see my previous post!
