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Add a photoThis is an easy and delicious meal served with a beautiful side salad and good company.
Enjoy with Lots of Love!
Catherine
xo
Ingredients
- 32 oz. sack of corn meal
- 32 oz. ricotta cheese
- Zest of 1 lemon
- Dashes of cinnamon â not too much, about 3 or 4 dashes
- Dashes of sea salt
- Dashes of fresh ground black pepper
- 1 cup of grated Romano cheese
- ½ lb. of salami
- ¼ lb. sliced provolone
- 1 cup of marinated peppers - chopped
- 2 bunches of fresh parsley â chopped without stems
- 1 head of fresh garlic â chopped
Directions
- 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. Sauté 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 sautéed 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 7 servings | |
| Calories 513 | |
| Calories from Fat 309 | 60% |
| Total Fat 34.62g | 43% |
| Saturated Fat 20.46g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 1080mg | 45% |
| Potassium 449mg | 13% |
| Total Carbs 17.2g | 5% |
| Dietary Fiber 3.9g | 13% |
| Sugars 1.3g | 1% |
| Protein 35.28g | 56% |
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