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  Recipes
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Where to find Tillamook Products
Grilled Polenta Torta with Tillamook Mozzarella Cheese
Description:
Instructions: Special equipment: 4 small wooden skewers and a small-holed grill rack Preheat grill to medium. Lightly brush both sides of eggplant with olive oil and season with salt and pepper. Place eggplant on grill and cook approximately 3 minutes per side or until soft. Remove from grill. Place small-holed rack on grill to preheat. To assemble tortas: Spread 1 1/2 teaspoons pesto on a slice of polenta, top with one slice eggplant, one slice tomato and one slice cheese. Repeat to make a second layer and finish with third slice of polenta on top. Secure with a small skewer through center of torta. Repeat with remaining ingredients to make 4 tortas. To grill: Lightly brush preheated grill rack with oil. Place tortas upright on preheated rack, cover and cook for about 4-5 minutes or until cheese is melted. Remove skewers and serve with a salad of arugula dressed with extra virgin olive oil, sea salt and black pepper. Makes 4 tortas to be served as an appetizer or first course.
Ingredients:
1/2 tube (about 9 ounces) pre-cooked polenta cut into 12 slices (1/4 inch thick) 1 small eggplant, cut into 8 slices (1/4 inch thick) 2 medium tomatoes, cut into 8 slices (1/4 inch thick) 4 oz. Tillamook® Mozzarella Cheese, cut into 8 thin slices 1/4 cup purchased pesto 2 tablespoons olive oil Salt and pepper |
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