Ingredients for Baked Stuffed Polenta Reduced And Lightened
- 4 cups chicken stock
- 2 cups coarse polenta
- Cheddar Cheese
- Dried Herbs
- 4 ounces thinly sliced salami
- 1/4 cup oil-packed sun-dried tomatoes (drained)
- 1/2 cup sliced bell peppers
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
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How to Make Baked Stuffed Polenta Reduced And Lightened
- In a large saucepan, bring 4 cups of chicken stock to a boil. Gradually whisk in 2 cups of coarse polenta, stirring constantly to prevent lumps.
- Reduce heat to low and simmer for 15-20 minutes, stirring frequently, until the polenta is thick and creamy.
- Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh basil, and 1/4 cup chopped fresh parsley.
- Pour the polenta mixture into a greased 8x8 inch baking dish. Let cool completely to room temperature.
- Cover and refrigerate overnight to allow the polenta to set.
- The next day, preheat oven to 400°F (200°C). Slice the chilled polenta horizontally in half.
- Spread 4 ounces thinly sliced salami, 1/4 cup oil-packed sun-dried tomatoes (drained), and 1/2 cup sliced bell peppers evenly over the bottom half of the polenta.
- Top with the remaining polenta half. Bake for 30-35 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
30g
Fat
54g
Carbs
12g
