Italian Polenta And Salami Stuffing

• 2 packages (about 18 Oz. Tube) Polenta
• 1-1/2 teaspoon Salt, Divided
• 1/2 teaspoons Pepper, Divided
• 2 Tablespoons Olive Oil, Divided
• 1 Tablespoon Honey
• 1 Onion, Chopped
• 3 cloves Garlic
• 8 ounces, weight Cremini Mushrooms, Sliced
• 8 cups Fresh Spinach
• 1 cup Roasted Red Peppers From Jar, Drained And Chopped
• 3 ounces, weight Italian Salami, Chopped Into Small Cubes
• 1 cup Fresh Mozzarella, Cubed Or In Mini Ball Form
• 2 Tablespoons Chopped Basil

1. Preheat oven to 350u0b0F.
2. Slice polenta into 1/2-inch cubes. Spread cubes out on a large baking sheet. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Drizzle 1 tablespoon of olive oil and honey over the polenta. Gently toss the cubes with your hands to evenly coat them in the seasoning, oil and honey. Bake in the oven for 30 minutes.
3. While polenta is baking, heat remaining 1 tablespoon of olive oil in a large saute pan over medium heat. Once heated, add chopped onion and sprinkle with 1/2 teaspoon of salt. Saute for 3-4 minutes until tender. Add garlic and cook for another minute. Then, add mushrooms and sprinkle with remaining 1/2 teaspoon of salt. Cook for 2-3 minutes until mushrooms are tender.
4. Add spinach and cook for about 2 minutes until wilted. Lastly, add roasted red peppers and chopped salami. Stir the entire mixture together until combined.
5. Add vegetable and salami mixture, baked polenta cubes, mozzarella, and basil to a large bowl. Coat a 9 x 13 inch baking dish with cooking spray. Pour the entire mixture into the baking dish. Bake the stuffing in the oven for 20 minutes until top layer is golden and slightly crisp.

polenta, salt, pepper, olive oil, honey, onion, garlic, mushrooms, fresh spinach, red peppers, italian salami, fresh mozzarella, basil

Taken from tastykitchen.com/recipes/holidays/italian-polenta-and-salami-stuffing/ (may not work)