![\"polentatorta2\"](\"https:\/\/www.skilletchronicles.com\/content\/wp-content\/uploads\/2009\/11\/polentatorta2.jpg\" "\\"polentatorta2\\"")
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The biggest challenge facing many cooks this Thanksgiving may well be finding a vegetarian entree worthy of the annual feast.<\/p>\n
Particularly in California, it’s not unusual anymore to find among the guests at the holiday table relatives and friends who have forsworn meat.\u00a0 Often they’re\u00a0 left to fend for themselves, picking among the side dishes in search of something that wasn’t made with broth, bacon or gelatin. Either they leave the table still hungry or depart in a carbohydrate-induced stupor.<\/p>\n
This elegant polenta torta, sweet with caramelized onions and creamy with roasted butternut squash and mascarpone cheese, is just the dish for omnivore hosts who want to show their appreciation for vegetarian guests.\u00a0 It tastes like fall on a plate and has wide appeal, unlike Tofurky and other meat substitutes.<\/p>\n
I came across the recipe in “The New Vegetarian Epicure,”<\/a> by Anna Thomas (Knopf, 1996), a couple of years ago when I was writing an article about vegetarian entrees for the holidays.\u00a0 Not only was it gorgeous and substantial enough to compete with the turkey for centerpiece honors, but it also offered great flavor and texture.<\/p>\n The original calls for dried thyme and goat cheese, but I like it with aromatic fresh sage and silky mascarpone.\u00a0 If you have vegans on your guest list, you probably could skip the butter and use tofutti for the creamy cheese element.\u00a0Parmesan could be served on the side for diners to add as they wish. I’d cut the quantity back to 2 ounces, however.<\/p>\n Perhaps the best part of this dish for the harried Thanksgiving cook\u00a0 is that it can be prepped a day or two ahead and then baked at the last minute.\u00a0 It also reheats quite nicely.<\/p>\n Although it looks more festive ringed with mushrooms and simply sauteed spinach and garlic, it’s good enough to stand alone.<\/p>\n You don’t have to be a vegetarian to crave second helpings of this torta.<\/p>\n 2 large yellow onions, chopped In large, non-stick pan, cook chopped onions slowly in the olive oil and butter, with a generous sprinkle of salt, until very soft and golden brown, about 45 minutes. Stir from time to time. When the onions are caramelized, add Marsala, swirling it around quickly to deglaze pan.<\/p>\n While onions cook, combine vegetable broth and water in large pot and bring to boil.\u00a0 Whisk in polenta. Reduce heat to\u00a0 simmer and cook, stirring frequently, at least 30 minutes, until very thick.\u00a0 Stir in caramelized onions, squash, mascarpone and sage until cheese is melted and everything is well-blended.\u00a0 Taste and add\u00a0 a bit of salt if needed.\u00a0 Pour polenta into a buttered big round casserole or shallow bowl and allow to cool completely and set.\u00a0 You can refrigerate it, tightly covered, for a day or two at this point.<\/p>\n Before serving:\u00a0 Preheat oven to 375 degrees.\u00a0 Turn polenta torta onto an oiled baking sheet, brush it with olive oil and bake about 45 minutes. Transfer to large serving platter. Surround with sauteed spinach and garlic or roasted vegetables and cut into wedges to serve.\u00a0 Pass grated Parmesan cheese.<\/p>\n Note:<\/strong> To prepare squash, cut in half lengthwise, scrape out seeds and place\u2013cut side down\u2013in large baking pan.\u00a0 Roast at 400 degrees until it collapses when pushed with a wooden spoon, about 1 hour.\u00a0 Allow squash to cool. Scoop out flesh with a spoon.\u00a0 It should be so soft that you can puree it with a couple of stirs.<\/p>\n \u2013 Adapted from ”The New Vegetarian Epicure,” by Anna Thomas<\/em><\/div>\n","protected":false},"excerpt":{"rendered":" The biggest challenge facing many cooks this Thanksgiving may well be finding a vegetarian entree worthy of the annual feast. Particularly in California, it’s not unusual anymore to find among the guests at the holiday table relatives and friends who have forsworn meat.\u00a0 Often they’re\u00a0 left to fend for themselves, picking among the side dishes … Continue reading Polenta torta worthy of Thanksgiving<\/span> POLENTA TORTA WITH ROASTED SQUASH<\/strong>
\nServes 10<\/em><\/p>\n
\n1 tablespoon olive oil plus more to brush on top
\n1 teaspoon butter
\nSalt
\n1 tablespoon finely chopped fresh sage
\n2 tablespoons Marsala
\n3 cups vegetable broth
\n3 cups water
\n1\u00bd cups coarse-ground polenta
\n2\u00a0 cups thick puree of roasted butternut squash (see Note<\/strong>)
\n4\u00a0 ounces mascarpone cheese
\nParmesan cheese, grated<\/p>\n