PREPARATION TIME: 30 Mins
1 tbsp. butter
30g grated Auricchio Grana Padano Parmesan Cheese
1¼ cups water
salt to taste
250g Squisito One Minute Instant Polenta
1 jar Colavita Sun Dried Tomatoes, chopped
100g Auricchio Provolone cheese, grated
1 jar Colavita Green Olive Tapenade
- Butter a pyrex bowl and sprinkle with grated parmigiano.
- In a saucepan, bring water to the boil in a saucepan over high heat. Add salt to taste. Reduce heat to medium low. Gradually add the polenta in a thin, steady stream, whisking constantly. Cook, stirring with a wooden spoon for 1 minute. Making sure that no lumps form.
- Quickly spoon a layer of polenta into the coated pyrex dish, spread half of the sun dried tomatoes and provolone cheese. Then spread another layer of polenta, all of the green olive tapenade, some more grated provolone cheese, another layer of polenta and the remaining of the sun dried tomatoes, provolone cheese and polenta. Unmould onto a platter cut into slices like a cake and serve with a salad.
Hint: Polenta sformato can be prepared in advance and reheated in the oven at 180 degrees for 25mins, but should not be kept in the fridge, prepare in the morning and reheat for lunch.