Venetian Dreams II
Venetian Dreams II
Art Print

, Hoovier
Buy at


La Belle Cuisine - More Main Dish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Red and Green Polenta Torta
with Ground Pork
Taste the international flavors of

“Marcella Hazan is a national treasure…No one has ever done
more to spread the gospel of pure Italian cookery in America.”

~ Craig Claiborne

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!



[Flag Campaign icon]







Venice II
Venice II
Art Print

Sollazzi, L.
Buy at











Gondolas Moored Outside of a Cafe, Venice, Italy
Gondolas Moored Outside
of a Cafe, Venice, Italy
Photographic Print

, Panoramic...
Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Sunset on Gondolas, Venice, Italy
Sunset on Gondolas, Venice, Italy
Photographic Print

Howell, Michael
Buy at


La Belle Cuisine


Torta di Polenta Rossa e
Verde col Trito di Maiale

(Red and Green Polenta Torta
with Ground Pork)

Marcella's Italian Kitchen

by Marcella Hazan, 1986, a Borzoi Book,
Alfred A, Knopf

“Polenta’s familiar corn-gold color here becomes spinach-green and
tomato-red. The polenta is divided into two batches, one mixed with
sautéed chopped spinach, the other with a tomato sauce. Sandwiched
between the red and green layers is ground pork cooked with wine and
pine nuts. Twenty or so minutes in the oven melds all parts into an un-
usual torta, one of the best-looking things one can do with polenta.”

For 8 to 10 persons

2 garlic cloves, peeled and cut
into very thin slices
7 tablespoons extra virgin olive oil, plus
additional for smearing the baking pan
1 cup canned Italian peeled plum
tomatoes, cut up, with their juice
2 cups onion, sliced very thin
Black pepper in a grinder
1 pound ground pork, not too lean
1/3 cup dry white wine
2 tablespoons pine nuts
1 pound fresh spinach
1/3 cup fine, dry unflavored bread
crumbs, toasted lightly in a pan
1 recipe polenta (recipe follows)
1/2 cup freshly grated

1. Put half the sliced garlic and 2 tablespoons of the olive oil in a medium skillet and turn on the heat to medium.
2. When the garlic becomes colored a pale gold, add the tomatoes. Cook, stirring occasionally, for 20 minutes or so, until the oil floats free of the tomatoes. Remove from the heat.
3. In a lidded skillet or sauté pan put the onion and 3 tablespoons of the
olive oil, turn on the heat to low, and cover the pan. Cook the onion
until it is very soft, no less than 1 hour.
4. When the onion is soft, uncover the pan, turn up the heat, and sauté
the onion until it becomes a pale nut brown.
5. Season with salt and pepper and add the meat. Cook the pork, stirring frequently, until it is well done. Add a little more salt and pepper, then
add the wine. When the wine has bubbled away completely, add the
pine nuts. Stir once or twice, then remove from the heat.
6. Trim and wash the spinach, but do not chop it. Put it in a pot with just
the water that clings to the leaves and 1 tablespoon salt. Cover the pot
and cook the spinach until it is tender but not too soft.
7. Drain the spinach and squeeze it to force out all the liquid possible.
Chop the spinach very fine with a knife. Do not use a food pro-
cessor or blender because they will liquefy it.
8. Put the remaining sliced garlic in a skillet together with 1 tablespoon
of the olive oil and turn on the heat to medium.
9. When the garlic becomes colored a pale gold, add the chopped
spinach. Sauté it for 1 to 2 minutes, stirring constantly, then remove
from the  heat.
10. Smear the bottom of a 10pinch springform pan lightly with olive oil
and sprinkle over it all but 1 to 2 tablespoons of the toasted bread
crumbs. Set aside.
11. Make the polenta [as described in the recipe below]. At any time
while you are doing the polenta, turn on the oven to 450 degrees F.
12. When the polenta is done, divide it into 2 equal parts and put each
in a separate bowl.
13. Add the spinach to one of the bowls and mix well.
14. Add the tomatoes to the other bowl and mix well.
15. Transfer the polenta and tomato mixture to the springform pan and
level it. Sprinkle on it 1/4 cup of the grated cheese, then spread over
it the ground pork and onions, and top with the remaining cheese.
16. Top with the polenta and spinach mixture. Over it sprinkle the re-
maining bread crumbs and dribble on the remaining tablespoon of
olive oil. Work rapidly while the polenta is still warm, because when
it cools and stiffens it becomes difficult to spread.
17. Place the pan in the uppermost level of the preheated oven and bake
for 20 to 25 minutes. When done, remove from the pan and allow
to settle for about 5 minutes before serving. Serve cut into wedges,
like a cake.


“Polenta consists of corn flour, water, and a well-lubricated elbow. The flour becomes polenta when, with constant stirring, it absorbs all the water and
turns into a homogeneous, soft, yet compact mass that wipes cleanly away
form the side of the pot.”

7 cups water
1 2/3 cups (7 ounces)
coarse-ground cornmeal

1. Put the water in a broad, heavy-bottomed pot and bring it to a boil
over high heat.
2. Add the salt, then add the polenta flour in a thin trickle, letting it stream through the fingers of one hand and, with the other hand, beating it into
the water with a whisk.
3. When you have put in all the polenta flour, lower the heat to medium
and begin to stir with a long wooden spoon. Cook, stirring constantly,
for 40 minutes, or until the polenta comes easily away from the sides
of the pot. [Proceed as in recipe above.]

Ahead-of-Time Note:  It may be prepared entirely in advance, through
step 16, as far ahead as the morning for the evening. Do not refrigerate
overnight because it would alter the spinach’s flavor.

Serving Suggestions:  Suitable for a satisfyingly earthy single-course
dinner as well as for a buffet.

Featured Archive Recipes:
Leek, Bacon and Goat Cheese Polenta Torte
Polenta "Lasagne" with Escarole
and Three Cheeses

Index - Main Dish Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: August 01, 2010.