Baked Stuffed Polenta (Reduced And Lightened)

1. 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. 2

   When thick remove from the heat and stir in the the herbs and cheese.

3. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.