Baked Stuffed Polenta (Reduced and Lightened)

READY IN: 1hr 30mins
Recipe by Kitzy

I made Baked Stuffed Polenta (Polenta Al Forno) 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.

Top Review by FLKeysJen

A colorful, delicious lunch! While I didn't try the full fat version, I can say that this is very tasty and I see no need for butter, black olives, extra cheese and extra salami. I did use fresh herbs from the original recipe. Since I was out of sun-dried tomatoes I substituted a layer of baby spinach and next time will add even more. I will use roasted red peppers next time instead of the fresh bell pepper because it was still crunchy and took away from the texture of the dish. I wasn't sure of the exact U.S. conversions but here's what I used and it worked: 3 cups stock, 1 cup corn grits, 1/2 cup grated cheddar; the second day I baked it in an 8"x8" pan at 375 degrees for 30 minutes. The top layer doesn't quite stay put on the bottom half when you're eating it but I don't know how you could make them stick together more. Thanks for sharing this in the Please Review My Recipe forum-I'm glad I tried it!

Ingredients Nutrition


  1. 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.
  2. When thick remove from the heat and stir in the the herbs and cheese.
  3. Pour the mixture into a lined 19cmx19cm pan and leave to cool to room temperature. Once it is cool place in the fridge overnight.
  4. 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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