My Nonni's Torta de Polenta

*Makes 8 large servings

• ½ gallon of chicken broth
• 2 cups of polenta
• 5 ounces unsalted butter
• 5 ounces roasted peppers (diced)
• 4 ounces prosciutto (chopped)
• 2 ounces mozzarella (grated)
• 2 ounces parmesan (grated)
• 2 tablespoons fresh sage (chopped)
• 3 ounces garlic (chopped)
• 12 ounces My Nonni’s Italian Meat Sauce (one pouch)
• Salt and Pepper

• Bring to a boil the chicken broth and butter.
• Slowly add the polenta, stirring slowly for 15 minutes over medium-heat.
• Add the remaining ingredients.
• Cook, stirring slowly for another 5 minutes.
• Taste and add salt and pepper if needed.
• Pour the polenta mixture into 2 8” cake pans and chill for one hour.
• Unmold the cake pans and slice into individual servings.
• Reheat the slices in a 400 degree oven for 10 minutes.
• Pour My Nonni’s Italian Meat Sauce over torta or on individual slices.

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