Italian Polenta and Salami Stuffing

Preheat oven to 350ºF.

Slice polenta into ½-inch cubes. Spread 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.

While polenta is baking, heat remaining 1 tablespoon of olive oil in a large sauté pan over medium heat. Once heated, add chopped onion and sprinkle with ½ teaspoon of salt. Sauté for 3–4 minutes until tender. Add garlic and cook for another minute. Then, add mushrooms and sprinkle with remaining ½ teaspoon of salt. Cook for 2–3 minutes until mushrooms are tender.

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.

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.