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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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