Baked Stuffed Polenta (Reduced And Lightened) - cooking recipe

Ingredients

1100 ml chicken stock
125 g polenta
75 g cheddar cheese
2 tablespoons dried herbs
9 slices salami
8 sun-dried tomatoes
1/2 red bell pepper

Preparation

In a large saucepan bring the chicken stock to the boil and gradually add the polenta. Reduce heat and simmer for about 15 minutes, stirring often.
When thick remove from the heat and stir in the the herbs and cheese.
Pour the mixture into a lined 19cmx19cm pan and leave to cool to room temperature. Once it is cool place in the fridge overnight.
The next day slice the polenta in half horizontally and lay the salami, sun-dried tomatoes and pepper on the bottom half. Replace the top half and bake at 200C for 30 minutes.