Polenta With Salami and Roasted Red Peppers |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I found this on a dry salami header-card several years ago and have loved it ever since. It makes a nice appetizer or side dish - definitely worth the effort! Ingredients:
8 cups chicken stock or 8 cups chicken broth |
10 tablespoons unsalted butter |
2 cups uncooked polenta |
8 ounces dry salami, skinned & diced |
5 ounces roasted red peppers, diced |
1 cup grated mozzarella cheese |
3/4 cup grated fresh parmesan cheese |
3/4 cup grated gruyere cheese |
2 tablespoons chopped garlic |
2 tablespoons chopped fresh sage |
salt & pepper |
Directions:
1. Place chicken stock or broth and butter into a large saucepan and bring to a boil. Add the polenta and cook, stirring constantly, for 15 minutes. Add remaining ingredients; cook and stir for 5 more minutes. Check the seasoning, then add salt & pepper to taste.
2. Pour equal amounts of mixture into two 8 square cake pans and chill in the refrigerator for at least 1 hour. Unmold polenta from pans and slice into 1/2 thick slices. Heat slices in a 400 degree oven on a cookie sheet for 10 minutes before serving.
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