Polenta cake

Torta di polenta

Difficulty: Media

Preparation: 60 min

Cooking: 40 min

Doses for: people

Cost: Medium

| Gluten free | Vegetarian |


  • 300 gr of corn flour
  • 1 liter of water
  • 2 teaspoons of salt
  • 500 gr of spinach
  • 400 gr of champignon mushrooms
  • 2 cloves of garlic
  • 4-5 tablespoons of grated Parmesan cheese
  • 4 tablespoons of Fonte Torre extra virgin olive oil
  • butter to taste
  • salt and pepper

Preparation Polenta cake

First prepare the vegetable filling: in a large pot, cook the spinach without adding any more water, then squeeze and set aside.

In a separate pan, heat the oil and fry the chopped garlic, then add the peeled, cleaned and finely chopped mushrooms. Cook them for 15-20 minutes, until they are soft and towards the end of cooking add the spinach, add salt and pepper and leave to flavor for a few minutes, stirring well.

At this point, keep the vegetables warm while you start preparing the polenta. Grease a baking sheet and, when the polenta is ready, pour half of it on the bottom, cover with the vegetables and finish with the rest of the polenta, applying light pressure with a wooden spoon.

Sprinkle the cake with grated Parmesan cheese and flakes of butter and bake at 180 degrees for 20 minutes.

After cooking, let it rest at room temperature for at least 5 minutes.

The polenta cake is ready! 


A tempting alternative is to add a cup of fairly thick béchamel to the vegetable filling. We served this "golden" cake to our friends and it was very much appreciated!