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:
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.
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.
Servings: 10-12
Time preparation: 30 min.
Time total: 60 min.