Baked Stuffed Polenta Polenta Al Forno Recipe

Ingredients for Baked Stuffed Polenta Polenta Al Forno

• 6 cups chicken stock
• 4 cups polenta
• 1/2 cup (1 stick) unsalted butter
• Parmesan Cheese
• Fresh Parsley
• 6 ounces thinly sliced salami (or 6 ounces thinly sliced prosciutto)
• Sun Dried Tomato
• 1/2 cup Kalamata olives
• 8 ounces shredded mozzarella cheese
• 1/4 cup chopped fresh basil

How to Make Baked Stuffed Polenta Polenta Al Forno

1. Bring 6 cups of chicken stock to a boil in a large saucepan.
2. Gradually whisk in 4 cups polenta, stirring constantly.
3. Reduce heat to low and simmer for 15 minutes, or until very thick and creamy, stirring frequently to prevent sticking.
4. 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.
5. Let cool slightly, then pour the polenta mixture into a greased 8x12 inch baking dish (or a 10-inch round glass baking dish).
6. Cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight, until firm.
7. Carefully turn the polenta out of the pan. Slice horizontally in half. Return the bottom half to the pan.
8. Evenly distribute 6 ounces thinly sliced salami (or prosciutto) over the polenta base, slightly overlapping the slices.
9. Evenly distribute 1/2 cup chopped sun-dried tomatoes and 1/2 cup Kalamata olives over the salami.
10. In a bowl, combine 8 ounces shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, and 1/4 cup chopped fresh basil.
11. Spread half of the cheese mixture over the salami, tomatoes, and olives.
12. Gently place the top half of the polenta over the filling.
13. Sprinkle the remaining cheese and basil mixture evenly over the top.
14. 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.
15. Let cool slightly before slicing and serving. Enjoy!