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La Belle Cuisine - More Main Dish Recipes

Fine Cuisine with Art Infusion

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but to cook well one must love and respect food."
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Bistro de la Nuit II
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Leek, Bacon and Goat Cheese Polenta Torte
Lascaux Bar & Rotisserie - San Francisco
Gourmet February 1990

 For the polenta:
4 slices of lean bacon, chopped
1 tablespoon olive oil
1 garlic clove, minced
1/3 cup chopped white part of leek, washed well
4 cups chicken broth
3 tablespoons unsalted butter
1 cup yellow cornmeal
1 1/2 ounces mild goat cheese such as
Montrachet, crumbled
2 tablespoons grated mozzarella
2 tablespoons freshly grated Parmesan

For the sauce:
4 large plum tomatoes, quartered
1 onion, sliced thin
1 shallot, sliced thin
2 garlic cloves, sliced thin
1/4 cup olive oil
1/2 cup dry red wine
1 cup chicken broth
15 fresh basil leaves, chopped
10 Kalamata or other brine-cured black olives,
pitted and chopped
1/4 cup chopped fresh parsley leaves, garnish

 Make the polenta: In a skillet cook the bacon in oil over moderate heat, stirring, until it is crisp, add the garlic and the leek, and cook the mixture
over moderately low heat, stirring, until the vegetables are softened.
In a heavy kettle bring the broth to a boil with the butter, add the cornmeal
in a slow stream, whisking, and whisk the mixture over low heat for 15 minutes, or until it is thickened. Remove the kettle from the heat and stir
in the bacon mixture, the goat cheese, mozzarella, Parmesan, and salt
and pepper to taste.
Pour the mixture into a buttered 8-inch deep-dish pie plate and chill
it, covered, for at least 30 minutes or overnight.
Make the sauce:  On a baking sheet season the tomatoes with salt and
pepper and roast them in the middle of a preheated 350-degreeF. oven
for 20 minutes. In a saucepan cook the onion, shallot, and garlic in the
oil over moderately low heat, stirring, until the vegetables are softened,
add the wine, the brother, tomatoes, and basil, and bring the mixture to
a boil. Simmer the mixture, stirring occasionally, for 30 minutes.
In a food processor or blender purée the mixture, stir in the olives and
salt and pepper to taste, and keep the sauce warm, covered.
Cut the polenta into 8 wedges and on a baking sheet bake the wedges in
the middle of a preheated 400-degree F. oven for 12 to 15 minutes, or
until they are just heated through. Transfer the polenta wedges to plates,
spoon the sauce over them, and sprinkle the parsley on top. Serves 8.
 

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