Polenta Torta with Gorgonzola and Savoy Cabbage

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Serves: 6-8

Polenta Torta with Gorgonzola and Savoy Cabbage (Torta di Polenta, Gorgonzola, e Verze), is our second recipe chosen from Lidia Bastianich and Tania Bastianich Manuali’s new cookbook “Lidia’s Celebrate Like an Italian“.

Ingredients

Basic Polenta:
5 cups water (or half water and half milk, for a richer taste) (we went for the richer taste!)
1 Tbsp extra virgin olive oil
1 fresh bay leaf
1 Tbsp kosher salt
1 1/2 cups coarse yellow cornmeal

Polenta Torta:
2 Tbsp unsalted butter, at room temperature, plus more for greasing the pans
1 recipe basic polenta (preceding recipe), hot
fine dried bread crumbs, for the pan
2 medium Idaho potatoes, peeled and quartered (about 1 1/2 pounds)
2 tsp kosher salt, plus more for cooking water
1 small head savoy cabbage
2 Tbsp extra virgin olive oil
2 tsp chopped fresh thyme
4 cloves garlic, lightly crushed and peeled
pinch crushed red pepper flakes
1 1/2 cups crumbled Gorgonzola or grated Taleggio or Montasio cheese
1/2 cup grated Grana Padano

Instructions

View the full recipe at sugarlovespices →