Ingredients
-
8
-
2
-
2
-
1/2
-
2
-
24
-
1/4
-
1/4
-
3/4
-
3/4
-
2
-
-
-
-
Directions
Baked Stuffed Polenta (Polenta Al Forno), This recipe from the *Italian Cookbook 2* of the Australian Womens Weekly cookbook series admittedly requires extra work, but makes up for it w/a company-worthy outcome that is visually stunning as a main-dish when served w/an Italian salad + garlic bread The polenta is stuffed w/salami, sun-dried tomatoes, black olives & cheese It has 2 cooking steps, but all the prep is done in advance of the final cooking step in the oven I have not made this recipe yet, but did simplify the recipe & prep I am hopeful that someone among you will be open to an adventure & give it a try Pls see my notes Re pan sizes + a 2nd stuffing option at the end of the prep (This recipe serves 6 as a main-dish or 8 generously as a side-dish Time does not include chilling the polenta under refrigeration for several hrs or overnite) *Enjoy* !, Great recipe for an easy meal Just do the polenta ahead of time Used fresh cherub tomatoes but was so tasty , Just wonderful I probably should have read the nutritional information before I scarfed down so much, but it was delicious Let me just say that I did not make polenta from scratch, but rather, looked for a recipe in which I could use up a tube of pre-packaged polenta I sliced it up thinly, used maybe half the salami, and assembled the rest as directed (though I sprinkled on dried basil, since I didn’t have fresh basil) Very simple and flavorful
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Steps
|
1
Done
|
In a Lrg Saucepan, Bring Chicken Stock to a Boil & Gradually Whisk in the Polenta. Reduce Heat to Simmer & Cook 15 Min or Till Very Thick (while Continuing to Stir). |
|
2
Done
|
Remove Pan from Heat & Stir in Butter, 1st Measure of Parmesan Cheese + Parsley. |
|
3
Done
|
Allow to Cool Slightly. Then Press Polenta Mixture Into an Oiled 8 X 12-in Lamington Pan (see Notes). Cool to Rm Temp & Refrigerate Several Hrs (or Overnite) Till Firm. |
|
4
Done
|
Turn Polenta Out of Pan, Slice Horizontally in Half, Return Bottom Half to Pan & Set Top Half Aside. |
|
5
Done
|
Evenly Distribute Sliced Salami Over the Half in the Pan, Overlapping as Necessary. Then Evenly Distribute the Chopped Tomatoes & Black Olives Over the Salami Slices. |
|
6
Done
|
Combine Mozzarella Cheese, 2nd Measure of Parmesan Cheese & Fresh Basil. Spread Half of This Mixture Over the Layered Salami, Tomatoes & Black Olives. |
|
7
Done
|
Gentle Place Top Half of Polenta Over the Layered Ingredients & Sprinkle It W/the 2nd Half of the Cheese & Basil Mixture. |
|
8
Done
|
Bake in a Hot Oven (400f) About 30 Min or Till Heated Thru. the Top Should Be Lightly Browned & Crisp, So Place Under Broiler as Needed. Allow to Cool Slightly & Serve Immediately. |
|
9
Done
|
Notes Re Pan Size: I Do not Have a Lamington Pan or a Pan 8 X 12-in Size. If Made in One, the Dish Would Be Cut Into 6 4x4-in Square Servings. I Do Have a 10-in Rd Glass Baking Dish That Would Be Equal in Size to the Pan Suggested. in This Event, the Dish Would Be Cut in 6 Wedge-Shaped Servings. |
|
10
Done
|
2nd Stuffing Option: as an 2nd Option If You Prefer, Use Thinly Sliced Prosciutto as a Sub For the Salami & Keep All Else the Same. |
