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."
photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
photo by FLKeysJen photo by FLKeysJen
Ready In:
1hr 30mins




  • 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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  1. 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!



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