Baked Stuffed Polenta Reduced And Lightened Recipe

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
• Sun Dried Tomatoes
• Red Bell Pepper

How to Make Baked Stuffed Polenta Reduced And Lightened

1. 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.
2. Reduce heat to low and simmer for 15-20 minutes, stirring frequently, until the polenta is thick and creamy.
3. 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.
4. Pour the polenta mixture into a greased 8x8 inch baking dish. Let cool completely to room temperature.
5. Cover and refrigerate overnight to allow the polenta to set.
6. The next day, preheat oven to 400°F (200°C). Slice the chilled polenta horizontally in half.
7. 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.
8. Top with the remaining polenta half. Bake for 30-35 minutes, or until golden brown and heated through.