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!
- 1100 ml chicken stock
- 125 g polenta
- 75 g cheddar cheese
- 2 tablespoons dried herbs
- 9 slices salami
- 8 sun-dried tomatoes
- 1⁄2 red bell pepper
Directions See How It's Made
- 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.