Baked Polenta With Ricotta Cheese

• 32 ounces sack corn meal
• 32 ounces ricotta cheese
• 1 zest lemon
• 4 cinnamon dashs Dashes of, - not too much, about
• 1 dash sea salt
• 1 dash fresh ground black pepper
• 1 cup grated romano cheese
• 1/2 pound salami
• 1/4 pound provolone sliced
• 1 cup peppers marinated, chopped
• 2 fresh parsley bunchs of, - chopped without stems
• 1 head garlic fresh, - chopped

1. Drizzle olive oil over a baking pan and set aside as you prepare the cornmeal, as directed. For a richer tasting polenta, use chicken broth or bouillon seasoning in the water. Make enough polenta to line the bottom of the baking dish and to top the ricotta layer.
2. Heat a large frying pan with a drizzle of olive oil. Add the parsley, garlic and marinated peppers. Saute until the garlic is fragrant and the parsley slightly wilted.
3. In a large bowl combine the ricotta cheese, cinnamon, lemon zest, sea salt, pepper, grated Romano cheese and add the sauteed parsley, garlic and peppers. Mix this together well.
4. Top the first layer of polenta with the salami slices and the provolone slices. Top the salami and provolone with the ricotta mixture and then top the ricotta with another layer of polenta.
5. Grate more Romano cheese on top of the polenta a dash of sea salt and fresh ground black pepper and bake for about 25 minutes.

meal, ricotta cheese, lemon, cinnamon dashs dashes, salt, fresh ground black pepper, romano cheese, salami, provolone, peppers, parsley bunchs, garlic

Taken from www.yummly.com/recipe/Baked-Polenta-With-Ricotta-Cheese-1647406 (may not work)