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Three Color (Tricolore) Polenta Torta

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(Recipe ID: 537)

Serves 8

Preparation time: 45 minutes plus cooling; Cook time: 2 1/2 hours

Source: Vito De Carolis

Beautiful presentation of polenta with other layered ingredients.



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  • 3 cups Canned Italian chopped tomatoes
  • 1 pound Fresh spinach, washed and stems removed
  • 6 Garlic cloves, finely chopped, divided
  • 16 ounces Fresh goat cheese
  • 1/2 cup Plain yogurt
  • 1/2 teaspoon Dried thyme *

    Ferri dal 1905-suggested

  • 6 Leeks, white part only, sliced crosswise in very thin rings
  • 6 tablespon Extra Virgin Olive Oil, divided *
  • 2 1/2 cups Polenta-stone ground Italian coarse corn meal
  • 8 cups Water
  • 2 teaspoons Coarse sea salt *
  • Fine sea salt and black peppercorn, freshly ground to taste *


  1. In a frying pan, sauté chopped garlic with 2 tablespoons Extra Virgin Olive Oil until golden.
  2. Add chopped tomatoes, salt and peppercorn; to taste, and simmer for 30 minutes.
  3. Set aside.
  4. Arrange spinach, while still wet in a large frying pan, and sprinkle fine sea salt to taste.
  5. Place over moderate heat and cook until spinach is completely wilted.
  6. Drain all excess water thoroughly, and chop coarsely.
  7. Then sauté spinach with remaining garlic in 2 tablespoons Extra Virgin Olive Oil. for 2 minutes and set aside.
  8. Put leek rings and 2 tablespoons Extra Virgin Olive Oil in a frying pan over a low heat and sauté until golden.
  9. Set aside.
  10. In a bowl; combine goat cheese, yogurt with thyme until creamy as a spread.
  11. Set aside.
  12. Combine 8 cups of water, and salt in heavy larger non-stick saucepan and bring to a boil.
  13. Gradually whisk in cornmeal in a thin stream.
  14. Cook Polenta over a medium-low heat (it should be barely boiling), whisking constantly until very thick and pulls away from side of pan (about 40 minutes).
  15. In a bowl combine Polenta with a 1 cup of tomato sauce.
  16. In an other bowl combine spinach with remaining Polenta.
  17. Spread half the tomato-polenta mixture on the bottom of a lightly-oiled 9-inch spring-form cake pan.
  18. Spread half of the goat cheese mixture across the polenta; then spread half of the leeks.
  19. Continue spreading the spinach-polenta mixture, the remaining goat cheese mixture, and the remaining leeks.
  20. Top with the remaining tomato-polenta mixture.
  21. Bake in a 450 degree oven for 25 minutes.
  22. Allow to stand at least 10 minutes before serving.
  23. Cut in wedges and serve with remaining tomato sauce

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