Recipe: Southwestern Polenta Torte (using cooked chicken, corn, tomato and cheese)

SOUTHWESTERN POLENTA TORTE

"This is not the kind of dish you're going to haul in your backpack up to a mountain stream, but it's perfect if you're just heading out to the park with the cooler in the trunk or setting up on a blanket in the back yard. It also makes a lovely addition to a brunch buffet and works equally well with other savory fillings."

FOR THE POLENTA:
4 cups vegetable or chicken broth
2 cups water
1 1/2 cups cornmeal
2 Tbsp. butter

FOR THE FILLING:
2 Tbsp. good-quality olive oil
1 white onion, chopped
1 tsp. granulated sugar
1 red and/or yellow bell pepper, chopped
1 jalapeno pepper, seeded and chopped
3 Roma (plum) tomatoes, seeded and chopped
1/2 tsp. chili powder
1/2 tsp. dried oregano
1 Tbsp. minced garlic
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. chopped fresh oregano
1/2 tsp. cumin
2 cups shredded cooked chicken (leftover rotisserie or barbecued)
1/2 cup corn kernels
1/2 cup sliced black olives
1 lb. grated or thinly sliced Monterey Jack cheese (for layering)

TO MAKE THE POLENTA:
In a large saucepan, bring the broth and water to a boil. Slowly add the cornmeal, whisking constantly to prevent lumps. Reduce the heat to medium-low and add the butter, garlic, salt and pepper. Cook over low heat for 30 minutes, stirring, until the mixture comes away from the sides of the pan. Stir in the oregano and keep warm.

MEANWHILE, MAKE THE FILLING:
Heat the oil over medium heat in a large saute pan and cook the onion with the sugar for 15 minutes or until golden. Add the bell and jalapeno peppers and chopped tomatoes, and cook until most of the liquid is gone and the tomatoes have broken down, about 10 minutes. Stir in the chili powder, oregano and cumin and cook for 1 minute longer. Remove from the heat and stir in the chicken, corn and olives.

TO ASSEMBLE AND BAKE:
Preheat the oven to 350 degrees F. Butter a 10-inch springform pan.

Place one-third of the hot polenta in the pan and press to form a smooth layer. Top with half the filling mixture and one-third of the cheese. Repeat the layers once, topping with the remaining polenta and finishing with the cheese.

Bake for 30 minutes, until brown and bubbly. Cool slightly or chill before removing the sides from the pan. Serve warm or at room temperature, cut into wedges.

VARIATIONS:
Be creative and make this savory "cake" with your favorite flavors. Try roasted vegetables and crumbled goat cheese between the layers of polenta, or use a filling of caponata and sliced Friulano cheese.

Makes 6-8 servings
Source: The Girl Can't Cook by Cinda Chavich