23g CARB
Serves 8
Hands On 30 min.
Total 1 hr. 35 min.
1. Preheat oven to 425°F. For garlic oil, in a small saucepan heat olive oil and garlic over medium about 4 minutes or until oil is fragrant and garlic is translucent but not brown. Remove from heat.
2. Line a 15×10-inch baking pan with foil. Cut each tube of polenta into 11 slices, making 22 slices total. Place polenta slices in the prepared baking pan. Brush with 1 Tbsp. of the garlic oil; sprinkle with salt and black pepper. Roast about 15 minutes or until polenta is heated and edges are lightly browned, turning once. Reduce oven temperature to 350°F.
3. In a 12-inch skillet heat the remaining garlic oil over medium-high. Add the next four ingredients (through mushrooms); cook about 6 minutes or until vegetables are crisp-tender, stirring occasionally.
4. In the bottom of a 9-inch springform pan place as many polenta slices that will fit in a single layer (about 11); there will be some gaps, but slices should be touching. Layer with ½ cup of the cheese, half of the vegetables, ½ cup of the cheese, remaining polenta, ½ cup of the cheese, remaining vegetables, the tomatoes, and the remaining ½ cup cheese.
5. Bake about 35 minutes or until heated through. Cool in pan on a wire rack at least 15 minutes. Using a small sharp knife, loosen edges of torte from sides of pan; remove sides of pan. Sprinkle torte with basil. Cut into eight wedges.
PER SERVING (1 wedge each) cal 247, fat 13 g (4 g sat. fat), chol 20 mg, sodium 607 mg, carb 23 g (3 g fiber, 2 g sugars), pro 11 g
GLOBAL
Polenta is the Italian version of cornmeal mush or grits. Chilled polenta is firm and easy to slice.