My Nonni's
Mangia, ricord. (By eating I remember)
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Tuscan TipsLearn Italian

My Nonni's Torta de Polenta

*Makes 8 large servings


  • ½ gallon of chicken broth
  • 2 cups of polenta
  • 5 ounces unsalted butter
  • 5 ounces roasted peppers (diced)
  • 4 ounces prosciutto (chopped)
  • 2 ounces mozzarella (grated)
  • 2 ounces parmesan (grated)
  • 2 tablespoons fresh sage (chopped)
  • 3 ounces garlic (chopped)
  • 12 ounces My Nonni’s Italian Meat Sauce (one pouch)
  • Salt and Pepper

Cooking Instructions

  • Bring to a boil the chicken broth and butter.
  • Slowly add the polenta, stirring slowly for 15 minutes over medium-heat.
  • Add the remaining ingredients.
  • Cook, stirring slowly for another 5 minutes.
  • Taste and add salt and pepper if needed.
  • Pour the polenta mixture into 2 8” cake pans and chill for one hour.
  • Unmold the cake pans and slice into individual servings.
  • Reheat the slices in a 400 degree oven for 10 minutes.
  • Pour My Nonni’s Italian Meat Sauce over torta or on individual slices.

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From Tuscany with love