Baked Stuffed Polenta (Polenta Al Forno) - cooking recipe

Ingredients

8 cups chicken stock
2 cups polenta
2 ounces butter (melted)
1/2 cup parmesan cheese (grated)
2 tablespoons fresh parsley (chopped)
24 slices salami (thinly sliced)
1/4 cup sun-dried tomato (well-drained & chopped)
1/4 cup black olives (chopped)
3/4 cup mozzarella cheese (grated & divided per Prep Step 6)
3/4 cup parmesan cheese (grated & divided per Prep Step 6)
2 tablespoons fresh basil (chopped & divided per Prep Step 6)

Preparation

In a lrg saucepan, bring chicken stock to a boil & gradually whisk in the polenta. Reduce heat to simmer & cook 15 min or till very thick (while continuing to stir).
Remove pan from heat & stir in butter, 1st measure of Parmesan cheese + parsley.
Allow to cool slightly. Then press polenta mixture into an oiled 8 x 12-in lamington pan (See notes). Cool to rm temp & refrigerate several hrs (or overnite) till firm.
Turn polenta out of pan, slice horizontally in half, return bottom half to pan & set top half aside.
Evenly distribute sliced salami over the half in the pan, overlapping as necessary. Then evenly distribute the chopped tomatoes & black olives over the salami slices.
Combine Mozzarella cheese, 2nd measure of Parmesan cheese & fresh basil. Spread half of this mixture over the layered salami, tomatoes & black olives.
Gentle place top half of polenta over the layered ingredients & sprinkle it w/the 2nd half of the cheese & basil mixture.
Bake in a hot oven (400\u00b0F) about 30 min or till heated thru. The top should be lightly browned & crisp, so place under broiler as needed. Allow to cool slightly & serve immediately.
NOTES RE PAN SIZE: I do not have a lamington pan or a pan 8 x 12-in size. If made in one, the dish would be cut into 6 4x4-in square servings. I do have a 10-in rd glass baking dish that would be equal in size to the pan suggested. In this event, the dish would be cut in 6 wedge-shaped servings.
2nd STUFFING OPTION: As an 2nd option if you prefer, use thinly sliced prosciutto as a sub for the salami & keep all else the same.