Sautรฉed cauliflower and onions whisked into polenta and baked, served with salty tender-crisp asparagus and toasted hazelnuts, this polenta cauliflower torta is simple Italian comfort food turned elegant.
Click here to PIN Polenta Cauliflower Torta with Roasted Asparagus.
Sautรฉed cauliflower florets and sweet onions give the rustic polenta a creamy lighter moistness and amazing flavor. Spread the hot polenta and vegetable mixture in a cheesecake springform pan (affiliate link) and bake to a golden brown crisp-edged torta. While it’s baking, roast the asparagus and toast the hazelnuts.
This recipe includes directions for how to cook cornmeal polenta quick and easy, in the Instant Pot or in the microwave oven.
Keep in mind that soft hot polenta cornmeal sets up quicklyโas soon as you pour it into the mold. This means the cauliflower and onions need to be cooked and seasoned, ready to whisk into the thickened polenta. Once in the mold, the polenta needs to chill for about 15 minutes before baking. If it’s more convenient, you can make ahead and keep the torta unbaked in the refrigerator, to bake later in the day or the next day.
An hour before you’re ready to serve your polenta cauliflower torta, bake it to golden brown and roast the asparagus with olive oil, flaked sea salt, and pepper until just tender. Serve on a pretty platter with a ring of roasted asparagus tips and crunchy chopped hazelnuts!
Keep it vegan: Instead of the cheese, stir 2 tablespoons nutritional yeast into the polenta.
Have you always avoided cooking polenta from scratch?
The minute you read that polenta has to be cooked and stirred for 45 minutes, do you turn the page? Yeah, me too. With an Instant Pot pressure cooker or microwave oven, making polenta is quick and easy! In like 15 minutes!
To cook polenta in the Instant Pot pressure cooker:
Put the vegetable broth and water, polenta cornmeal, olive oil, salt, and Aleppo pepper in the Instant Pot. Do not stir. Lock lid. Cook on Porridge setting with time adjusted to 7 minutes. Natural pressure release for 10 minutes, then vent to release the pressure completely. Stir in the vegetables and if using, the cheese.
How to cook polenta in the microwave oven:
Combine the water, vegetable broth, salt, polenta and the olive oil in a microwave-proof bowl. Cover and cook on highest power for five minutes. Stir, cover again and cook for another five minutes. Stir in the vegetables, and, if using, the cheese, then cover and cook for three more minutes.
To cook polenta without an Instant Pot or microwave oven, follow these stovetop or oven methods:
Just so you know, some of the links in this post are affiliates and I will receive a small commission if you make a purchase after clicking on the link. It doesnโt cost you anything and helps me continue to provide free content here on Lettyโs Kitchen.
Polenta Cauliflower Torta with Roasted Asparagus ingredient notes:
- Marsala, a rich, smoky flavored Italian fortified wine, adds unique flavor to the cauliflower and onions, and ultimately the torta. Due to its high alcohol content, Marsala keeps a long time–Iโve nursed my bottle for years, for this and that, like zabaglione custard. If you donโt want to go out and buy a bottle, a feasible substitute is 1 1/2 tablespoons white wine mixed with 1 teaspoon sherry vinegar. For a non-alcoholic substitute, use 1 1/2 tablespoons white grape juice plus 1 teaspoon sherry vinegar. Here are other possible substitutes.
- Slightly fruity Aleppo pepper is milder than red pepper flakes and definitely worth having in your spice cabinet. Aleppo pepperโs subtle heat and vibrant flavor is delicious with pasta and greens too.
- Hazelnuts are sometimes sold as filberts. Buy them out of the shell, raw or lightly roasted, no salt.
- Polenta cornmeal (affiliate link) is sometimes called corn grits. Don’t use instant polenta.
More spring asparagus recipes:
Chimichurri sauce with roasted asparagus is to die for.
Roasted asparagus with gluten-free sweet potato noodles gets finished with an easy goat cheese sauce!
Roasted Asparagus with Sautรฉed Shallots and Kumquats by Floating Kitchen
Asparagus Grilled Cheese by Vintage Mixer
Roasted Asparagus with Balsamic, Gorgonzola and Walnuts by Aggie’s Kitchen
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Polenta Cauliflower Torta with Roasted Asparagus
Ingredients
- 3 cups coarsely chopped cauliflower florets and their stems, from ยฝ head
- 1 ยฝ tablespoons olive oil
- 1 to 2 sweet onions, chopped, about 3 cups
- ยผ teaspoon fine sea salt
- ยฝ teaspoon dried thyme or 1 teaspoon chopped fresh thyme leaves
- 2 tablespoons sweet Marsala wine (see note)
The polenta:
- 3 cups vegetable broth
- 2 cups water
- 1 ยผ cups coarse polenta cornmeal
- 2 tablespoons olive oil
- ยพ teaspoon sea salt
- ยฝ teaspoon Aleppo pepper or 1/4 teaspoon red pepper flakes
- 2 ounces finely grated Manchego cheese, about 1 cup, or 2 tablespoons nutritional yeast to keep it vegan
To serve:
- 2 bunches asparagus
- 2 tablespoons olive oil
- ยฝ teaspoon large flake sea salt
- Freshly ground black pepper
- ยฝ cup toasted hazelnuts coarsely chopped
- ยฝ teaspoon chopped fresh thyme leaves, optional
Instructions
Cook the vegetables first:
- Steam the cauliflower pieces over boiling water until they are tender but still a little firm, about 5 minutes. Remove from heat and set aside.
- Heat the olive oil in a large skillet. Sautรฉ the onions on medium heat until they begin to show a bit of golden color. Stir in the steamed cauliflower, salt, and thyme; raise the heat to medium high. Continue to sautรฉ until the cauliflower begins to show color in places. Stir in the Marsala. Remove from heat and set aside.
Cook the polenta:
- Prepare a 10-inch springform pan–brush the sides and bottom with olive oil, or spray generously with cooking spray.
To cook polenta in the Instant Pot:
- Put the vegetable broth and water, polenta cornmeal, olive oil, salt, and Aleppo pepper in the Instant Pot.ย Do not stir. Lock lid. Cook on Porridge setting with time adjusted to 7 minutes. Natural pressure release for 10 minutes, then vent to release the pressure completely.
To cook polenta in the microwave oven:
- Combine the water, vegetable broth, salt, polenta, olive oil, and Aleppo pepper in a microwave-proof bowl.ย Cover and cook on highest power for five minutes. Stir, cover again and cook for another five minutes. Stir in the sauteed vegetables and if using, the cheese, cover again and cook for three more minutes.ย
Add the cauliflower and bake:
- When the polenta is done, immediately whisk in the cooked onions and cauliflower, the grated cheese or nutritional yeast. Spread the hot polenta cauliflower mixture into the well-oiled 10-inch springform pan, cover with plastic wrap directly on top of the polenta, and refrigerate until set, about an hour. (At this point you can refrigerate the polenta in its dish for a day or so.)
- Preheat oven to 425ยฐF.
- Brush the top of the torta with olive oil and bake 40 to 45 minutes, until it takes on a nice golden color. (If the uncooked torta is cold, you will need to increase the baking time 5 to 10 minutes or finish under the broiler.)
- Cool 10 to 15 minutes before cutting, to let the hot torta set.
- Wash the asparagus and snap off the tough ends of the stalks. Setting aside 12 pieces for the top, cut the rest in 2-inch lengths. Place on a tea towel to dry away most of the moisture, then toss both the lengths and pieces with olive oil, salt, and about 20 grinds of black pepper. Spread on a baking sheet. Roast 15 to 25 minutes, until the tips begin to blister and brown, shaking the pan halfway through. Roasting time will depend on the thickness of the stalks.
To serve:
- Remove the ring from the springform pan and transfer to a large serving platter. Alternatively, leave the torta on the springform bottom and set on a serving platter. Arrange the roasted asparagus lengths on top and surround with the cut pieces. Sprinkle with toasted hazelnuts, and if you have it, chopped fresh thyme.
Notes
- Firm molded polenta can rest in the fridge up to several days before baking.
- Keep it vegan: Instead of the cheese, stir 2 tablespoons nutritional yeast into the polenta.
- For cooking polenta without an Instant Pot or microwave oven, follow these links: Traditional stand-at-the-stove-stirring method or the easier oven method.
- A feasible substitute for sweet marsala is 1 1/2 tablespoons white wine mixed with 1 teaspoon sherry vinegar. For non-alcoholic substitute, use 1 1/2 tablespoons white grape juice plus 1 teaspoon sherry vinegar.
Nutrition
**** This is an updated recipe of the polenta cauliflower torta I posted 3 years ago. Thanks to a suggestion by reader Wendy C., this version is much easier than the original, even easier when you cook the polenta in the Instant Pot or microwave oven. Inspired by the polenta torta in The New Vegetarian Epicure (affiliate link) by Anna Thomas.
What a creative recipe! We love polenta around here, so I am sure your torta would be a hit. · 3 April, 2017
Thank you Aimee! This torta is also delicious with sautรฉed garlicky greens. · 3 April, 2017
Oooo….I enjoy creamy polenta fairly often, but love the idea of shaping it into a slice-able torta! Perfect for Easter or Mother’s Day! · 3 April, 2017
Thanks Liz! · 3 April, 2017
This is such a gorgeous dish Letty! I love polenta and don’t make it often enough. I need to give this a try! · 3 April, 2017
Marcie–polenta has long been an easy go-to for me because I’ve always cooked it in the microwave. 15 minutes total and done. Now I don’t have to use the micro, since I figured out how to Instant Pot! Like risotto, I have never cooked polenta the stove-top forever stirring method! (Face palm.) · 3 April, 2017
I think you just solved my polenta problem! Whenever I try to fry it to get it crispy, it spatters all over the place. I’d almost given up in despair. Baking! I’m going to have to try this ASAP. · 3 April, 2017
Lydia. I cut any leftovers into wedges, then pan-fry them for extra crispiness! · 3 April, 2017
What a cool technique to make this festive entree! How creative! · 4 April, 2017
Thank you Katie! · 4 April, 2017
Oh my goodness, I have to make this as soon as possible! (I’m going a cleanse right now – no polenta for a few weeks…boo.) I love that you cook polenta in a microwave! I have scars from the burns of it bubbling up as I stir. The presentation is just beautiful! · 4 April, 2017
Thank you Lindsey. I sometimes feel guilty cooking polenta in the micro–but it is soooo easy. The instant pot is almost as easy but…. · 4 April, 2017
I’ve only cooked with polenta once before and I keep telling myself I need to use it again soon. This polenta torta is such a great idea and I love all the added seasonal produce! · 6 April, 2017
Thanks Izzy. Polenta is a wonderful base for so many different foods. I like to make a polenta lasagne casserole too. · 7 April, 2017
This was delicious! Our family is not vegetarian, I used chicken broth and I added shredded cooked chicken to the polenta. Because I didn’t have time to refrigerate the polenta, I poured the mixture into a cheesecake pan and baked it that way. It turned out perfect. I will probably always make it that way! · 10 April, 2017
Thank you for writing Wendy! I think I will make it in a cheesecake pan next time. Good punt! · 10 April, 2017
This seems like a healthy and palatable lunch idea, Letty! Thanks a bunch for giving me the perfect idea for my next lunch! · 11 April, 2017
Thanks Agness! I love a wedge of this polenta cold–for lunch the next day!! · 11 April, 2017
Hey There, We made this as a side for our Easter dinner, and it was the the favorite! I used the microwave technique which made polenta so easy! Thanks Letty and Happy Easter · 12 April, 2020
Thank you Steve! So glad you found this recipe a winner! · 13 April, 2020
Polenta Cauliflower Torta with Roasted Asparagus is an instant pot recipe I am planning to put ghee instead of olive oil. Ghee will add more flavor and nutritional support to the recipe. Grass-fed Ghee offers better food safety for higher smoke points than olive oil. Any suggestion, friends?
https://milkio.co.nz/grass-fed-ghee/ · 6 June, 2022
Even though you wrote to advertise your ghee, I like the idea of subbing it for olive oil in this recipe. Thank you for your comment. · 6 June, 2022