Polenta With Salami And Roasted Red Peppers - cooking recipe

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
Preparation
    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.

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