Serves 6 Difficulty
2/3 cup gf flour 1-1/3 cups polenta 1/4 cup sugar 1/2 teaspoon salt 5 Tablespoons unsalted butter 2 roasted red bell peppers, chopped Kernels cut from 1 ear of corn 1/2 cup gf sour cream 1 egg 5 egg whites 2 Tablespoons cornstarch 1/2 cup fontina cheese, shredded 1 Tablespoon chopped fresh oregano
Preheat oven to 350 degrees F and grease a 9" springform pan. Add 2/3 cup polenta, sugar and 1/4 teaspoon salt to a food processor. Process to combine. Add butter and 1 Tablespoon water and process until mixture resembles coarse crumbs. You can add more water is mixture looks too dry. Pour mixture into the springform pan and press firmly over bottom and 1" up the sides. Prick all over with a fork. Bake for 15 minutes. Let cool on a rack for 5 minutes. Place peppers on the bottom of the crust. Add remaining polenta, corn, sour cream, egg and egg whites, cornstarch and remaining salt to a food processor and process until blended. Pour mixture over peppers in crust and sprinkle with cheese. Place torte in the oven and bake for 45 mintues or until an inserted knife comes out clean. Let cool on a rack for 10 mintues. Garnish with fresh oregano to serve.
To roast peppers: Place peppers under the broiler on a baking sheet and char all sides. Remove to a bowl and cover with plastic wrap. Let rest for 15 minutes. Peel and discard charred skins. Remove seeds and peppers are ready for your recipe.