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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a lrg saucepan, bring chicken stock to a boil & gradually whisk in the polenta. Reduce heat to simmer & cook 15 min or till very thick (while continuing to stir). | 2. Remove pan from heat & stir in butter, 1st measure of Parmesan cheese + parsley. | 3. Allow to cool slightly. Then press polenta mixture into an oiled 8 x 12-in lamington pan (See notes). Cool to rm temp & refrigerate several hrs (or overnite) till firm. | 4. Turn polenta out of pan, slice horizontally in half, return bottom half to pan & set top half aside. | 5. Evenly distribute sliced salami over the half in the pan, overlapping as necessary. Then evenly distribute the chopped tomatoes & black olives over the salami slices. | 6. Combine Mozzarella cheese, 2nd measure of Parmesan cheese & fresh basil. Spread half of this mixture over the layered salami, tomatoes & black olives. | 7. Gentle place top half of polenta over the layered ingredients & sprinkle it w/the 2nd half of the cheese & basil mixture. | 8. Bake in a hot oven (400°F) about 30 min or till heated thru. The top should be lightly browned & crisp, so place under broiler as needed. Allow to cool slightly & serve immediately. | 9. NOTES RE PAN SIZE: I do not have a lamington pan or a pan 8 x 12-in size. If made in one, the dish would be cut into 6 4x4-in square servings. I do have a 10-in rd glass baking dish that would be equal in size to the pan suggested. In this event, the dish would be cut in 6 wedge-shaped servings. | 10. 2nd STUFFING OPTION: As an 2nd option if you prefer, use thinly sliced prosciutto as a sub for the salami & keep all else the same. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	8	cups		691.2	67.77600000000001	48.38399999999999	23.04
polenta	2	cups		-	-	-	-
butter	2	ounces	melted	323.19	14.8497	10.0983	27.215999999999998
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
salami	24	slices	sliced	1628.64	11.856	78.624	138.528
sun tomato	1/4	cup	sun-dried chopped	-	-	-	-
black olive	1/4	cup	chopped	-	-	-	-
mozzarella cheese	3/4	cup	grated divided	-	-	-	-
parmesan cheese	3/4	cup	grated divided	148.0	16.0	16.0	2.0
basil	2	tablespoons	chopped divided	1.219	0.1404	0.16699999999999998	0.0339

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.