Polenta Torte

Name: Polenta Torte
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: 1 12.3 Ounce Package Lite silken tofu; 1 Pound Fresh water-packed firm lite tofu; 2 Teaspoons Minced garlic; 1/4 Cup Nutritional yeast; 1/2 Teaspoon Salt; 1/2 Teaspoon Pepper; 1 Tablespoon Parsley flakes; 1 Teaspoon Basil; 1 Teaspoon Oregano; 1/4 Cup Lemon juice; 1/4 Cup Soymilk; 8 Cups Water; 2 Cups Uncooked polenta; 1-2 Teaspoons Minced garlic; 1 Teaspoon Salt; 1/2 Teaspoon Pepper; 1/3 Cup Nutritional yeast; 3 Tablespoons Parsley flakes; 1 Teaspoon Basil; 1 Teaspoon Oregano; 1 6 Ounce Can Tomato paste; 1 10 Ounce Package Frozen chopped spinach, thawed and squeezed dry; 1 15 Ounce Can Tomato sauce, heated

During the McDougall Advanced Study Weekend in January 2005 our guest chef, Alex Bury, made a delicious polenta torte during a fabulous cooking demonstration. Alex was the previous owner and chef of Sparks, a unique vegan restaurant in Guerneville, CA. I have changed a few of the measurements and directions to make it easier for you to make in your kitchen. I made this myself at home with wonderful results. I encourage you to try this special dish and share it with your family or friends.

Serves: 12

Prep Time: 30 min

Cook Time: 30 min

Ingredients

1 12.3 Ounce Package Lite silken tofu

1 Pound Fresh water-packed firm lite tofu

2 Teaspoons Minced garlic

1/4 Cup Nutritional yeast

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

1 Tablespoon Parsley flakes

1 Teaspoon Basil

1 Teaspoon Oregano

1/4 Cup Lemon juice

1/4 Cup Soymilk

8 Cups Water

2 Cups Uncooked polenta

1-2 Teaspoons Minced garlic

1 Teaspoon Salt

1/2 Teaspoon Pepper

1/3 Cup Nutritional yeast

3 Tablespoons Parsley flakes

1 Teaspoon Basil

1 Teaspoon Oregano

1 6 Ounce Can Tomato paste

1 10 Ounce Package Frozen chopped spinach, thawed and squeezed dry

1 15 Ounce Can Tomato sauce, heated

Directions

1 Combine all of the tofu ricotta ingredients in a food processor and process until fairly smooth and set aside.

2 Bring the water to a boil in a large pot.

3 Slowly stir in the polenta and garlic and whisk until fairly smooth.

4 Reduce heat to low and cook, stirring frequently, until quite thick, about 25-30 minutes for coarse polenta.

5 Stir in the salt, pepper, nutritional yeast and herbs.

6 Separate the polenta into two batches.

7 Stir the tomato paste into one batch and set aside.

8 Stir the spinach into the other batch and set aside.

9 Put the tomato polenta in the bottom of a 9×13 inch baking dish and smooth out evenly.

10 Place the tofu ricotta on top of the tomato polenta and smooth out evenly.

11 Then top with the spinach polenta and again smooth out evenly.

12 Cover with parchment paper and foil and refrigerate for at least 2 hours to firm.

13 When ready to eat, slice into serving sized pieces and place on individual plates.

14 Warm each serving in a microwave or the oven and drizzle some of the hot tomato sauce over each serving.

Hints: Alex says that the most important part is to first chill the torte as a complete uncut casserole. Once it is firm, it may be sliced while cold and the individual pieces heated, or it may be baked whole (like lasagna) and then sliced. I have baked the whole torte in the oven at 350 degrees for 1 hour and served it hot, however, the layers did not hold up as well during that baking process, although the torte was still delicious.

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Polenta Torte

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