Baked Polenta With Ricotta Cheese
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
4 dashs Dashes of cinnamon – not too much, about
32 ounces sack of corn meal
1 head of fresh garlic – chopped
Dashes of fresh ground black pepper
1 Zest of lemon
2 bunchs of fresh parsley – chopped without stems
1 cup of marinated peppers- chopped
1/4 pound sliced provolone
32 ounces ricotta cheese
1 cup of grated Romano cheese
1/2 pound of salami
Dashes of sea salt
Equipment:
baking pan
frying pan
bowl
oven
Cooking instruction summary:
- Preheat Oven 350 degrees:
- Drizzle olive oil over a baking pan and set aside as you prepare the cornmeal, as directed. For a richer tasting polenta, use chicken broth or bouillon seasoning in the water. Make enough polenta to line the bottom of the baking dish and to top the ricotta layer.
- Heat a large frying pan with a drizzle of olive oil. Add the parsley, garlic and marinated peppers. Saut until the garlic is fragrant and the parsley slightly wilted.
- In a large bowl combine the ricotta cheese, cinnamon, lemon zest, sea salt, pepper, grated Romano cheese and add the sauted parsley, garlic and peppers. Mix this together well.
- Top the first layer of polenta with the salami slices and the provolone slices. Top the salami and provolone with the ricotta mixture and then top the ricotta with another layer of polenta.
- Grate more Romano cheese on top of the polenta a dash of sea salt and fresh ground black pepper and bake for about 25 minutes.
Step by step:
Preheat Oven 350 degrees
1. Drizzle olive oil over a baking pan and set aside as you prepare the cornmeal, as directed. For a richer tasting polenta, use chicken broth or bouillon seasoning in the water. Make enough polenta to line the bottom of the baking dish and to top the ricotta layer.
2. Heat a large frying pan with a drizzle of olive oil.
3. Add the parsley, garlic and marinated peppers. Saut until the garlic is fragrant and the parsley slightly wilted.In a large bowl combine the ricotta cheese, cinnamon, lemon zest, sea salt, pepper, grated Romano cheese and add the sauted parsley, garlic and peppers.
4. Mix this together well.Top the first layer of polenta with the salami slices and the provolone slices. Top the salami and provolone with the ricotta mixture and then top the ricotta with another layer of polenta.Grate more Romano cheese on top of the polenta a dash of sea salt and fresh ground black pepper and bake for about 25 minutes.
Nutrition Information:
covered percent of daily need
