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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Dorothy Stevens
[email protected]I highly recommend this dish. It's a delicious and easy-to-make meal that will impress your family and friends.
Mohammed Zafar
[email protected]This dish is a great way to try something new. It's a unique and delicious twist on a classic dish.
Maputuku Victor
[email protected]I love that this dish can be customized to your own taste. It's a great way to use up leftover ingredients.
Aman Mohamed
[email protected]This dish is perfect for a make-ahead meal. It can be reheated in the oven or microwave.
Rafting Adventure
[email protected]I made this dish for a potluck and it was a huge success. Everyone raved about it.
Dauud Yare
[email protected]This dish is a great way to get your kids to eat vegetables.
Nurzzaman Hossain
[email protected]The filling is so flavorful and savory. I could eat it on its own.
tazeem mughal
[email protected]I love the crispy top on this dish. It adds a nice contrast to the creamy polenta.
Rosalyn Cha
[email protected]This dish is so comforting and satisfying. It's perfect for a cold winter night.
Deadseck
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover polenta.
Chandra Panthi
[email protected]This dish is perfect for a special occasion or a weeknight meal. It's easy to make and always impresses.
Talha Butt
[email protected]I served this dish with a side of roasted vegetables and it was a perfect meal.
Oppo A37s
[email protected]I used a different type of cheese in the filling, but it still turned out great. This dish is very versatile and can be customized to your own taste.
Mehtab ali Khaskheli
[email protected]I added some chopped sun-dried tomatoes to the filling and it gave the dish a nice tangy flavor.
Ffg Fgrg
[email protected]This dish was easy to make and turned out great! I used a pre-made polenta mix to save time, and it still came out perfectly.
Sujan Lama
[email protected]I'm not a huge fan of polenta, but this dish was surprisingly good. The filling was so flavorful and the polenta was cooked perfectly.
Divinefavour Fubara
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the unique flavor and texture of the polenta.
Sony Kenz
[email protected]This dish was absolutely delicious! The polenta was creamy and flavorful, and the filling was savory and satisfying. I will definitely be making this again.