Baked Stuffed Polenta Polenta Al Forno

This recipe from the *italian cookbook 2* of the australian womens weekly cookbook series admittedly requires extra work, but makes up for it w/a company-worthy outcome that is visually stunning as a main-dish when served w/an italian salad + garlic bread. The polenta is stuffed w/salami, sun-dried tomatoes, black olives & cheese. It has 2 cooking steps, but all the prep is done in advance of the final cooking step in the oven. I have not made this recipe yet, but did simplify the recipe & prep. I am hopeful that someone among you will be open to an adventure & give it a try. Pls see my notes re pan sizes + a 2nd stuffing option at the end of the prep. (this recipe serves 6 as a main-dish or 8 generously as a side-dish. Time does not include chilling the polenta under refrigeration for several hrs or overnite). *enjoy* !!

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.

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.

Cool to rm temp & refrigerate several hrs 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 about 30 min or till heated thru.

The top should be l.

Ingredients

chicken stock, polenta, butter, parmesan cheese, fresh parsley, salami, sun-dried tomato, black olives, mozzarella cheese, fresh basil