Italian staples - a delicious recipe for baked polenta

Polenta is typically Italian, although its popularity slowly but surely the United States and the rest of Europe. This ingredient is made with ground corn flour. The cornmeal is boiled in water and finely ground or coarse. Can be made with white or yellow cornmeal. Traditional polenta should be boiled for one hour and moves all the time.

There are some "fast food" variety on the market today, but that the world has no time (orPitch!) Standing on a hot stove for so long. The Quick Cook Art does not taste good as the original type, but if you use it to make a recipe, such as bread, baked polenta, it will be OK.

Top polenta with meat, fish, poultry, cheese or vegetables. It may surprise you to know that this tasty ingredient is increasingly prevalent in Northern Italy as pasta, so if you thought Italians were eating mostly pasta and pizza, you should enjoy this interestingIngredients for themselves. It 'also known as Slovenia, Mexico, Romania and Switzerland. It tastes a bit 'like porridge. Grits are made from corn and grain white chemically treated before being ground.

Polenta is a night in the refrigerator, then you can cut into squares and fry or bake. You can also cut in half and stuff them. And 'lighter than corn bread and goes well with boiled meats. You can also use it to make pizza, rather than a classicPizza crust recipe, and how the dough is set.

The following recipe is enough for six people and the delicious bread is cut in half and stuffed with cheese, basil, salami, tomatoes and olives to make a tasty meal indeed. You can substitute ham, sausage, if you prefer.

What you need:

2 tablespoons chopped fresh parsley
8 cups chicken broth
2 cups polenta
04/03 02:01 More Cup grated Parmesan cheese
2 tablespoons freshBasil
04:03 Cup mozzarella
24 thin slices of salami
2 ounces butter
Cup chopped black olives 04:01
Cup chopped dried tomatoes 04:01

How-to:

Bring chicken broth to boil in a large pot and slowly whisk in the polenta. Reduce the heat to a boil and cook for fifteen minutes, or until very thick. Keep stirring the mixture while cooking. Remove pan from heat and add the parsley, butter and half cup of Parmesan cheese. Let the mixturelet cool slightly, then press a glass bowl and let cool to room temperature.

Refrigerator overnight or for several hours until firm. Turn the hull and cut in half. Place the bottom half in the bowl. Arrange the slices of salami on top, then add the black olives and chopped tomatoes. basil, mix with remaining Parmesan and mozzarella, and half of the spread of cured meats, olives and tomatoes.

Restore the top half of breadand sprinkle the basil and remaining cheese mixture on top. Bake at 400 degrees F for half an hour or until hot. The summit should be crispy and golden brown. If not, you can fry the polenta bread for a few minutes. Cool slightly and serve warm.

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