A delicious layered dish filled with polenta, salami and tomatoes.


  • 1 l water
  • 220 g polenta
  • 90 g butter (cut into pieces)
  • 300 g mushrooms (sliced)
  • freshly ground black pepper
  • 2 (440g) canned italian tomatoes (drained, seeds squeezed out and chopped)
  • 175 g italian salami (thinly sliced)
  • 60 g grated fresh parmesan cheese
  • sauce:
  • 45 g butter
  • 1 small bay leaf
  • 3 tblsp plain flour
  • 500 ml milk
  • freshly ground black pepper
  • pinch ground nutmeg


  • Make the sauce first: melt butter in a small saucepan, add bay leaf and stir in flour.
  • Cook over a medium heat for 1 minute.
  • Remove from heat and gradually blend in milk.
  • Season to taste with back pepper and nutmeg.
  • Cook over a medium heat, stirring con#stantly until sauce boils and thickens.
  • Set aside.
  • Place water in a large saucepan and bring to the boil.
  • Gradually whisk in the polenta.
  • Reduce heat and cook for 20 minutes, stirring frequently.
  • Melt half the butter in a frying pan and cook mushrooms over a low heat for 2-3 minutes.
  • Season to taste with black pepper.
  • Remove the polenta from heat and stir remaining butter through.
  • Spread one-third of the polenta into a greased ovenproof dish.
  • Top with one-third mushrooms, one-third tomatoes, one-third salami and one-third sauce.
  • Repeat these layers twice, ending with a final layer of sauce.
  • Sprinkle with Parmesan cheese and bake at 200°C (400°F/Gas 6) for 30 minutes.
  • Stand for 5-10 minutes before serving.

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