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Lidia Bastianich’s Polenta Torta with Gorgonzola and Savoy Cabbage
FAITH MIDDLETON FOOD SCHMOOZE16Ingredients
105Minutes
600Calories
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Ingredients
US|METRIC
4 SERVINGS
- polenta (Basic, see recipe note below for recipe, hot)
- dried bread crumbs (Fine, for the pan)
- 2 Idaho potatoes (medium, peeled and quartered, about 1-½ pounds)
- 2 tsp. kosher salt (plus more for the cooking water)
- 1 head savoy cabbage
- 2 Tbsp. extra virgin olive oil
- 2 tsp. chopped fresh thyme
- 4 cloves garlic (lightly crushed and peeled)
- 1 pinch crushed red pepper flakes
- 1 1/2 cups crumbled gorgonzola (or grated Taleggio or Montasio cheese)
- 1/2 cup grana padano (graded)
- 5 cups water (or half water and half milk, for a richer taste)
- 1 Tbsp. extra virgin olive oil
- 1 fresh bay leaf
- 1 Tbsp. kosher salt
- 1 1/2 cups yellow cornmeal (coarse)
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium3420mg143% |
| Potassium1450mg41% |
| Protein18g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate101g34% |
| Dietary Fiber13g52% |
| Sugars8g |
| Vitamin A45% |
| Vitamin C170% |
| Calcium25% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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