Think of this polenta and vegetable recipe as a gluten-free swap for lasagna. It's the perfect torte recipe to serve come summer, since each slice is piled high with seasonal veggies including squash, sweet peppers, and tomatoes.
Preheat oven to 425 degrees F. For garlic oil, in a small saucepan heat olive oil and garlic over medium heat about 4 minutes or until oil is fragrant and garlic is translucent but not brown. Remove from heat.
Line a 15x10x1-inch baking pan with foil. Cut each tube of polenta into 11 slices, making 22 slices total. They will be slightly less than 1/2-inch thick. Place polenta slices in the prepared baking pan. Brush with 1 tablespoon of the garlic oil; sprinkle with salt and black pepper. Roast about 15 minutes or until polenta is heated through and edges are lightly browned, turning once. Reduce oven temperature to 350 degrees F.
In an extra-large skillet heat the remaining garlic oil over medium-high heat. Add sweet peppers, zucchini, yellow squash, and mushrooms; cook about 6 minutes or until vegetables are crisp-tender, stirring occasionally. Sprinkle with salt and black pepper.
In the bottom of a 9-inch springform pan, place as many slices of polenta that will fit in a single layer (about 11). You will be able to see the bottom of the pan between the curves of the circular polenta, but the slices should be touching. Then layer on 1/2 cup of the cheese, half of the vegetables, 1/2 cup of the cheese, the remaining polenta, 1/2 cup of the cheese, the remaining vegetables, tomatoes, and the remaining 1/2 cup cheese.
Bake about 35 minutes or until heated through. Cool in springform pan on a wire rack for at least 15 minutes. Using a small sharp knife, loosen edges of torte from sides of pan; remove sides of pan. Sprinkle torte with basil.