Baked Stuffed Polenta Reduced And Lightened Recipes

BAKED POLENTA

Steps:

• Preheat oven to 350 degrees F.
• Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
• In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
• Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

BAKED STUFFED POLENTA (POLENTA AL FORNO)

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.

BAKED STUFFED POLENTA (REDUCED AND LIGHTENED)

Steps:

• In a large saucepan bring the chicken stock to the boil and gradually add the polenta. Reduce heat and simmer for about 15 minutes, stirring often.
• When thick remove from the heat and stir in the the herbs and cheese.
• Pour the mixture into a lined 19cmx19cm pan and leave to cool to room temperature. Once it is cool place in the fridge overnight.
• The next day slice the polenta in half horizontally and lay the salami, sun-dried tomatoes and pepper on the bottom half. Replace the top half and bake at 200C for 30 minutes.