Baked Stuffed Polenta Polenta Al Forno Recette

This stunning Italian main dish from the Australian Women's Weekly cookbook elevates polenta to new heights! Layers of creamy polenta, savory salami (or prosciutto!), sun-dried tomatoes, Kalamata olives, and melted cheeses create a visually captivating and incredibly flavorful bake. Perfect for impressing guests, this recipe is surprisingly manageable with a little prep ahead. Serve with a fresh Italian salad and garlic bread for a complete and unforgettable meal. Serves 6-8.

Préparation 60 min

Cuisson 80 min

Calories 743.2 kcal

Protéines 72g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Baked Stuffed Polenta Polenta Al Forno

6 cups chicken stock
4 cups instant polenta
1/2 cup (1 stick) unsalted butter
1 1/2 cups grated Parmesan cheese
1/4 cup chopped fresh parsley
6 ounces thinly sliced salami
1/2 cup chopped sun-dried tomatoes
1/2 cup Kalamata olives, pitted and chopped
8 ounces shredded mozzarella cheese
1/4 cup chopped fresh basil
Cooking spray

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Comment préparer Baked Stuffed Polenta Polenta Al Forno

Bring 6 cups of chicken stock to a boil in a large saucepan.
Gradually whisk in 4 cups polenta, stirring constantly.
Reduce heat to low and simmer for 15 minutes, or until very thick and creamy, stirring frequently to prevent sticking.
Remove from heat and stir in 1/2 cup (1 stick) unsalted butter, 1 cup grated Parmesan cheese, and 1/4 cup chopped fresh parsley.
Let cool slightly, then pour the polenta mixture into a greased 8x12 inch baking dish (or a 10-inch round glass baking dish).
Cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight, until firm.
Carefully turn the polenta out of the pan. Slice horizontally in half. Return the bottom half to the pan.
Evenly distribute 6 ounces thinly sliced salami (or prosciutto) over the polenta base, slightly overlapping the slices.
Evenly distribute 1/2 cup chopped sun-dried tomatoes and 1/2 cup Kalamata olives over the salami.
In a bowl, combine 8 ounces shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, and 1/4 cup chopped fresh basil.
Spread half of the cheese mixture over the salami, tomatoes, and olives.
Gently place the top half of the polenta over the filling.
Sprinkle the remaining cheese and basil mixture evenly over the top.
Bake in a preheated oven at 400°F (200°C) for 30-35 minutes, or until heated through and the top is lightly browned and crispy. Broil for the last 1-2 minutes if needed to crisp the top further.
Let cool slightly before slicing and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

92 g

Sugar

32g

Fat

109g

Carbs

15g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Pork Recipes European Italian Mediterranean

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Questions fréquentes

Combien de temps faut-il pour préparer Baked Stuffed Polenta Polenta Al Forno ?

Baked Stuffed Polenta Polenta Al Forno prend environ 140 minutes du début à la fin — environ 60 minutes de préparation et 80 minutes de cuisson.

Combien de calories contient Baked Stuffed Polenta Polenta Al Forno ?

Baked Stuffed Polenta Polenta Al Forno contient environ 743.2 calories par portion, avec environ 72 g de protéines, 15 g de glucides et 70 g de lipides.

De quels ingrédients ai-je besoin pour Baked Stuffed Polenta Polenta Al Forno ?

Les principaux ingrédients de Baked Stuffed Polenta Polenta Al Forno sont Chicken Stock, Polenta, Butter, Parmesan Cheese, Fresh Parsley, Salami. Consultez la liste complète avec les quantités ci-dessus.