Polenta Torta Recipe – Sunset Magazine

Name: Polenta Torta Recipe – Sunset Magazine
Ingredients: About 1 1/2 tbsp. kosher salt; 3 bay leaves; 2 cups coarse polenta (not instant); About 4 tbsp. unsalted butter, divided; 1 1/2 large yellow onions, minced (2 1/2 cups); 3/4 pound truffled cheese, such as Sottocenere al Tartufo or Caciotta al Tartufo, or Italian-style fontina, coarsely grated; 1/3 cup finely shredded parmesan cheese (from a wedge)

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Indulge in a rich Polenta Torta with truffled cheese, perfect for special occasions or entertaining. Serves 8-10.

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Ingredients

About 1 1/2 tbsp. kosher salt
3 bay leaves
2 cups coarse polenta (not instant)
About 4 tbsp. unsalted butter, divided
1 1/2 large yellow onions, minced (2 1/2 cups)
3/4 pound truffled cheese, such as Sottocenere al Tartufo or Caciotta al Tartufo, or Italian-style fontina, coarsely grated
1/3 cup finely shredded parmesan cheese (from a wedge)