A delightful twist on traditional polenta, this recipe layers creamy polenta with savory fillings for a comforting and flavorful dish.
Bring water to a boil in a large saucepan and gradually whisk in the polenta.
Whisk continuously to prevent lumps from forming.
Reduce heat and simmer the polenta, stirring frequently, until thickened.
Stirring frequently ensures an even texture and prevents sticking.
Remove the saucepan from heat and stir in butter, parmesan cheese, and parsley.
Mix thoroughly to evenly distribute the flavors.
Spread the polenta into an oiled baking dish and let it cool to room temperature.
Use a spatula to smooth the surface for even layers.
Refrigerate the polenta until firm, then slice it horizontally into two layers.
Chill the polenta thoroughly for clean and easy slicing.
Place the bottom layer of polenta back into the baking dish and layer with sun-dried tomatoes, olives, and half of the cheese mixture.
Distribute the toppings evenly for consistent flavor.
Place the top layer of polenta over the fillings and sprinkle with the remaining cheese and basil.
Press gently to ensure the layers adhere together.
Bake in a preheated oven at 400°F until the top is golden and crisp.
For extra crispness, broil for a few minutes at the end.
Allow the dish to cool slightly before slicing and serving.
Letting it cool slightly helps the layers set for easier serving.
