Torta di Polenta, Gorgonzola, e Verze
This is an ideal preparation for a crowd. You can assemble the tart the day before and then bake it the day of your gathering, and it also reheats well. It’s delicious with Gorgonzola and cabbage, but you can vary the filling in this torta however you wish. I love vegetables with polenta but you can treat this cake like a pizza and stuff it with sliced grilled sausages, mozzarella, and some tomato sauce to moisten the filling. I also like using a leftover ragù or a combination of other sautéed vegetables with the potato-and-cheese base. Save the extra sauce and serve it on the side when slicing the torta di polenta.
— Lidia Matticchio Bastianich and Tanya Bastianich Manuali
• ON-DEMAND: Listen to Faith and Lidia talk about this recipe during Lidia’s guest appearance on The Faith Middleton Food Schmooze®. •
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Excerpted from Lidia’s Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Published by Alfred A. Knopf, a division of Penguin Random House, LLC. Copyright © 2017 Tutti a Tavola, LLC. Photo by Steve Giralt.