This is a beautiful first course. I serve this as a layered torte for festive occasions, but it is best served on a buffet, pre-cut into wedges. Serve warm, not hot. Warning: Be careful when stirring as the cornmeal can splatter.
Polenta:
1 cup yellow cornmeal
1 cup water
2 1/2 cups vegetable broth or water
1/2 teaspoon salt
2 teaspoons olive oil to brush on top
To Make Polenta:
In a bowl, stir together corn meal and water until thoroughly
blended. In a saucepan, bring broth and salt to a boil. Lower
the heat and spoon in the cornmeal mixture and stir until nicely
blended. Cover the saucepan, with the lid slightly ajar, and simmer
mixture, stirring, for 5 minutes. (The lid will confine the splattering,
yet allow the steam to escape.)
To Make Torta:
Divide Polenta between 2 parchment-lined 10-inch springform pans
and spread evenly. Brush tops with a little olive oil, cover pan
with foil and refrigerate until firm. When firm, place one layer
into a 10-inch round porcelain baker, spread with 2/3 the Vegetable
Filling. Cover with second layer and border remaining filling
along the edge on top. Cover with foil and heat at 350° for
20 minutes before serving. Serves 10.
Vegetable Filling:
1 red pepper, cored, seeded and chopped
1 yellow pepper, cored, seeded and chopped
1/2 pound mushrooms, thinly sliced
1/2 red onion, finely chopped
2 tablespoons butter
In a large saucepan, sauté together all the ingredients until vegetables are tender and liquid rendered is absorbed.
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