Italian Polenta Stuffing with Salami and Mozzarella
Prep time
Cook time
Total time
Serves: 10 servings
  • 2 tubes of polenta
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon pepper, divided
  • 2 tablespoons olive oil, divided
  • 1 tablespoon honey
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 8 ounces cremini mushrooms, sliced
  • 8 cups fresh spinach
  • 1 cup roasted red peppers from jar, drained and chopped
  • 3 ounces Creminelli Sopressata Italian Salami chopped into small cubes
  • 1 cup fresh mozzarella, cubed or in mini ball form
  • 2 tablespoons chopped fresh basil
  1. Preheat the oven to 350 degrees. Slice the polenta into ½-inch cubes. Spread the cubes out on a large baking sheet. Sprinkle with ½ teaspoon of salt and ¼ 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.
  2. While the polenta is baking, heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Once heated, add the chopped onion and sprinkle with ½ teaspoon of salt. Sauté for 3-4 minutes until tender. Add in the garlic and cook for another minute. Then, add in the mushrooms, and sprinkle with another ½ teaspoon of salt. Cook for 2-3 minutes until the mushrooms are tender. Then, add in the spinach and cook for about 2 minutes until wilted. Lastly, add in the roasted red peppers and chopped salami. Stir the entire mixture together until combined.
  3. Add the vegetable and salami mixture, baked polenta cubes, mozzarella, and 2 tablespoons of basil to a large bowl. Coat a 9 x 13 baking dish with cooking spray. Pour the entire mixture into the baking dish. Bake the stuffing in the oven for 20 minutes until the top layer is golden and slightly crisp.
Serving size: ¾ cup
Nutrition Information (per serving) from
Calories: 182 Fat: 8.1g Carb: 20.2g Fiber: 2.3g Protein: 7.9g Sugar 3.5g Sodium: 790mg
Recipe by Destination Delish at