Hi, I am Kate. Today, I will show you a way to make herbed stuffed polenta recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Herbed Stuffed Polenta Recipe
Herbed Stuffed Polenta is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Herbed Stuffed Polenta is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook herbed stuffed polenta using 17 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Herbed Stuffed Polenta:
- Take Polenta
- Take 1 box instant polenta (9 oz)
- Prepare 4 1/2 cup chicken stock
- Take 1/4 cup romano cheese, freshly grated
- Make ready 3 tbsp fresh oregano, chopped plus 1 tbsp for topping
- Prepare 3 tbsp butter
- Prepare 1/4 tsp salt
- Prepare Filling
- Make ready 1 lb italian sausage
- Take 3 cup fresh baby spinach
- Prepare 1/4 cup onion, diced
- Take 3 clove garlic, minced
- Make ready 1/2 cup mushrooms, chopped
- Make ready 1/4 tsp salt & pepper
- Prepare 4 tbsp
- Prepare 2 tbsp olive oil
- Take 2 cup mozerella cheese, shredded plus 1/2 cup for topping
Instructions to make Herbed Stuffed Polenta:
- Preheat oven to 375°.
- Cook sausage in a medium sized skillet over medium high heat. Drain and set aside.
- Saute filling ingredients with olive oil and until spinach is wilted, mushrooms are tender and onions are transclucent about 5 to 6 minutes.
- Bring chicken stock to boil in medium sized saucepan. Add polenta and whisk for 3 minutes until cooked and thickened. Add butter, oregano and salt and romano cheese. Stir well to incorporate.
- Spray a 6 x 8 baking dish (or dish of your choice) with non stick cooking spray.
- Put one half of the polenta in the baking dish and pat down to make firm.
- Layer with spinach mixture, Italian sausage then cheese.
- Add other half of polenta on top of filling and pat down to make firm. Top polenta with remaining cheese and oregano.
- Bake for 25-30 minutes until cheeses are melted. Remove from oven and allow to cool. Cut polenta and serve topped with marinara or spaghetti sauce and freshly grated romano cheese.
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