BAKED STUFFED POLENTA (REDUCED AND LIGHTENED)
I made recipe#248601 and ended up making so many changes I thought I'd post the new recipe! Despite the fact this has to wait overnight to chill this is a very easy recipe to make and is very tasty with a salad.
Provided by Kitzy
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
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