Torta alla Monferrina

Ingredients

• 1 cup (160g) fine cornmeal 1 cup (160g) fine cornmeal
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) milk 1 cup (240ml) milk
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 cup (100g) grated Parmigiano-Reggiano cheese 1 cup (100g) grated Parmigiano-Reggiano cheese
• 1 cup (120g) grated Fontina cheese 1 cup (120g) grated Fontina cheese
• 3 large eggs 3 large eggs
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 16g, 7g
• Carbohydrates (total, sugars): 24g, 4g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a saucepan, bring the vegetable broth and milk to a boil. Slowly whisk in the cornmeal, stirring constantly to avoid lumps. Cook for 5 minutes, until the mixture thickens.
3. 3.
   In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook until caramelized, about 10 minutes. Remove from heat and set aside.
4. 4.
   In the same pan, add another tablespoon of olive oil and sauté the mushrooms until golden brown. Add the minced garlic, rosemary, and thyme, and cook for an additional 2 minutes. Remove from heat and set aside.
5. 5.
   In a large bowl, whisk together the eggs, grated Parmigiano-Reggiano cheese, and grated Fontina cheese. Season with salt and pepper.
6. 6.
   Gradually add the cornmeal mixture to the egg and cheese mixture, stirring until well combined. Fold in the caramelized onions and sautéed mushrooms.
7. 7.
   Pour the batter into the greased cake pan and drizzle with the remaining tablespoon of olive oil.
8. 8.
   Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. 9.
   Allow the Torta alla Monferrina to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the cake.
• Parmigiano-Reggiano and Fontina cheese — Grate the cheese just before using to ensure maximum flavor and meltability.
• Fresh herbs — Opt for fresh rosemary and thyme for the best aroma and taste.

Tips & Tricks

• For a more intense flavor, add a pinch of red pepper flakes to the sautéed mushrooms.
• Serve the Torta alla Monferrina with a dollop of fresh ricotta or a side of mixed greens for a complete meal.
• Experiment with different cheese combinations, such as Gorgonzola and Asiago, to create your own unique variation.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven or microwave before serving.
• To make the dish more visually appealing, garnish with fresh herbs and a sprinkle of grated Parmigiano-Reggiano cheese before serving.

Serving advice

Serve the Torta alla Monferrina warm or at room temperature. It can be enjoyed as an appetizer, a light lunch, or a dinner option. Cut it into wedges and serve on a platter for a beautiful presentation.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs on top of the Torta alla Monferrina before serving. You can also drizzle a little extra olive oil over the cake for a glossy finish.