Baked Stuffed Polenta (polenta Al Forno)

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 8 cups chicken stock
• 2 cups polenta
• 2 ounces butter (melted)
• 1/2 cup parmesan cheese (grated)
• 2 tablespoons fresh parsley (chopped)
• 24 slices salami (thinly sliced)
• 1/4 cup sun-dried tomato (well-drained & chopped)
• 1/4 cup black olives (chopped)
• 3/4 cup mozzarella cheese (grated & divided per prep step 6)
• 3/4 cup parmesan cheese (grated & divided per prep step 6)
• 2 tablespoons fresh basil (chopped & divided per prep step 6)

Recipe

• 1 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 remove pan from heat & stir in butter, 1st measure of parmesan cheese + parsley.
• 3 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 turn polenta out of pan, slice horizontally in half, return bottom half to pan & set top half aside.
• 5 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 combine mozzarella cheese, 2nd measure of parmesan cheese & fresh basil. spread half of this mixture over the layered salami, tomatoes & black olives.
• 7 gentle place top half of polenta over the layered ingredients & sprinkle it w/the 2nd half of the cheese & basil mixture.
• 8 bake in a hot oven (400°f) 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 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 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.