Cheesy Ham, Spinach And Polenta Torte - cooking recipe

Ingredients

1 1/2 cups yellow cornmeal
5 cups water
Filling
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1/4 lb smoked ham (I use leftovers or just go to your deli and get a couple of slices)
1/3 cup parmesan cheese
1 1/2 cups mozzarella cheese
1 medium onion (fine chopped)
2 teaspoons minced garlic
2 tablespoons olive oil
salt
pepper

Preparation

Filling -- In a large sauce pan on medium high heat, add the olive oil, onion, garlic and saute a couple of minutes until tender. Add in the spinach, ham, pepper, salt (but go easy, ham is salty) and cook about 3-4 minutes until everything is well combined.
Polenta -- In a large pot, bring 4 cups of water to a boil. Add the remaining cup to the corn meal and mix well. Then slowly add the corn meal mix into the boiling water and simmer over medium heat for 8-10 minutes stiring all the time until thick and creamy. Remove from the heat.
Casserole -- Heat your oven to 400 and make sure you butter, not oil your casserole dish well. Now if you are using a spring form pan, line with aluminum foil and then butter the foil.
Spread 1/3 of the polenta in the dish or pan and then cover with 1/2 of the spinach mixture. Top that with 1/2 of the parmesan and 1/3 of the mozzarella. Next layer -- 1/3 more polenta, then the remaining spinach, then the remaining parmesan and 1/3 more of the mozzarella. Finish off with the last 1/3 of the polenta and the rest of the mozzarella.
Bake -- 400 degrees for 30 minutes. Make sure you let it rest for 10 minutes.
If using a spring form, just remove the sides, but a casserole dish works just as well. This can be a side dish or easily a main dish.