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:

  1. Preheat Oven 350 degrees:
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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:

Quickview
1720 Calories
76g Protein
76g Total Fat
181g Carbs
76% Health Score
Limit These
Calories
1720k
86%

Fat
76g
117%

  Saturated Fat
37g
232%

Carbohydrates
181g
61%

  Sugar
5g
6%

Cholesterol
206mg
69%

Sodium
2087mg
91%

Get Enough Of These
Protein
76g
154%

Phosphorus
1350mg
135%

Manganese
2mg
116%

Calcium
1026mg
103%

Selenium
69µg
100%

Vitamin B6
1mg
98%

Fiber
24g
97%

Zinc
13mg
92%

Vitamin B1
1mg
86%

Magnesium
306mg
77%

Vitamin B2
1mg
62%

Iron
9mg
52%

Vitamin B12
3µg
51%

Vitamin B3
9mg
47%

Vitamin C
34mg
42%

Potassium
1360mg
39%

Copper
0.77mg
38%

Vitamin A
1555IU
31%

Folate
115µg
29%

Vitamin B5
2mg
28%

Vitamin K
16µg
16%

Vitamin E
1mg
10%

Vitamin D
0.72µg
5%

covered percent of daily need
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