Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 389.45 Kcal (1631 kJ) | ||
| Calories from fat | 200.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.28g | 34% | |
|---|---|---|---|
| Cholesterol | 69.59mg | 23% | |
| Sodium | 1216.19mg | 51% | |
| Potassium | 595.91mg | 13% | |
| Total Carbs | 25.5g | 8% | |
| Sugars | 9.01g | 36% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 22.16g | 44% | |
| Vitamin C | 16.4mg | 27% | |
| Vitamin A | 1mg | 33% | |
| Iron | 8mg | 44% | |
| Calcium | 168mg | 17% | |
| Amount Per 100 g | |||
| Calories | 93.32 Kcal (391 kJ) | ||
| Calories from fat | 48.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.34g | 34% | |
|---|---|---|---|
| Cholesterol | 16.67mg | 23% | |
| Sodium | 291.41mg | 51% | |
| Potassium | 142.78mg | 13% | |
| Total Carbs | 6.11g | 8% | |
| Sugars | 2.16g | 36% | |
| Dietary Fiber | 0.38g | 6% | |
| Protein | 5.31g | 44% | |
| Vitamin C | 3.9mg | 27% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 1.9mg | 44% | |
| Calcium | 40.2mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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