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* !
Provided by twissis
Categories Cheese
Time 1h20m
Yield 6 Main-Dish Servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- 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).
- Remove pan from heat & stir in butter, 1st measure of Parmesan cheese + parsley.
- 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.
- Turn polenta out of pan, slice horizontally in half, return bottom half to pan & set top half aside.
- 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.
- Combine Mozzarella cheese, 2nd measure of Parmesan cheese & fresh basil. Spread half of this mixture over the layered salami, tomatoes & black olives.
- Gentle place top half of polenta over the layered ingredients & sprinkle it w/the 2nd half of the cheese & basil mixture.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 743.2, Fat 45.8, SaturatedFat 21.9, Cholesterol 133.2, Sodium 2214.9, Carbohydrate 47.4, Fiber 3.5, Sugar 8.1, Protein 36.1
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Tumushabe Jolly
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. The polenta is creamy and flavorful, and the filling is delicious. I highly recommend this recipe.
mason shipman
[email protected]I followed the recipe exactly, but my polenta turned out gummy. I'm not sure what went wrong.
Oseni Anuoluwapo
[email protected]This dish was a bit bland for my taste. The polenta was cooked well, but the filling was lacking in flavor. I think I would try a different recipe next time.
Christopher Ludwig
[email protected]I'm not a big fan of polenta, but this dish was surprisingly good. The polenta was light and fluffy, and the filling was flavorful and satisfying. I would definitely recommend this recipe to anyone who is looking for a new way to serve polenta.
PlayStation player
[email protected]This is a great recipe for a hearty and satisfying meal. The polenta is creamy and flavorful, and the filling is packed with vegetables. I will definitely be making this dish again.
Md Minar
[email protected]I love this dish! The polenta is perfectly cooked, and the filling is delicious. I always make this dish when I have company over.
Pamela Topping
[email protected]This dish is so easy to make, and it's always a hit with my family. The polenta is creamy and delicious, and the filling is flavorful and satisfying. I highly recommend this recipe.
Syed ahsan
[email protected]I made this dish for a dinner party, and it was a huge success. Everyone loved the polenta, and the filling was to die for. I will definitely be making this dish again.
Shuntina Whitworth
[email protected]This was my first time making polenta, and it turned out great! The recipe was easy to follow, and the polenta was cooked perfectly. The filling was also very flavorful. I will definitely be making this dish again.
Lorrein
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The polenta is always creamy and flavorful, and the filling is always delicious. I love that this dish can be made ahead of time, so it's perfect for busy weeknights.
Ime-obong Aaron
[email protected]This dish was a bit more time-consuming than I expected, but it was well worth the effort. The polenta was perfectly cooked, and the filling was packed with flavor. My guests loved it!
Sandra Mitchell
[email protected]I'm not a huge fan of polenta, but this dish changed my mind. The polenta was light and fluffy, and the filling was rich and flavorful. I would definitely recommend this recipe to anyone who is looking for a new and exciting way to serve polenta.
Maya Huerta
[email protected]This baked stuffed polenta was a hit with my family! The polenta was creamy and flavorful, and the filling was savory and delicious. I will definitely be making this again.