Polenta Layer Cake with Butter Gorgonzola Filling

Name: Polenta Layer Cake with Butter Gorgonzola Filling
Ingredients: 3 cups pourable polenta from a fresh batch of Basic Polenta (page 215); 4 to 8 tablespoons or more butter; 1/4 to 1 cup or more crumbled or sliced gorgonzola; 3 tablespoons to 1/2 cup or more freshly grated Parmigiano-Reggiano; A round mold such as a 6-inch cake pan (at least 2 1/2 inches deep) or a 1-quart soufflé dish, or an 8-inch square pan

December 14, 2011

This appetizer torta is made with chilled polenta, not soft polenta like a pasticciata. It’s as rich as any dessert cake but much simpler and faster. Make it in any size you want, but even this small cake will be enough to serve six uninhibited eaters.

Recipe notes

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