INGREDIENTS:
1 tbsp butter
30gr grated Auricchio Grana Padano Parmesan Cheese
1¼ cups water
salt to taste
250gr Squisito One Minute Instant Polenta
1 jar Colavita Sun Dried Tomatoes (chopped)
100gr Auricchio Provolone cheese (roughly grated)
1 jar Colavita Green Olive Pate

METHOD:
Butter a pyrex bowl and sprinkle with grated parmigiano. In a saucepan, bring to the boil, 1¼ litres of water, add salt to taste, pour the polenta slowly into the water, mixing with a wooden spoon, making sure that no lumps form. Quickly assemble: spoon a layer of polenta into the coated pyrex dish, spread half of the chopped sun dried tomatoes, sprinkle some grated provolone cheese, then another layer of polenta, all of the green olive pate, some more grated provolone cheese, another layer of polenta and then the rest of the sun dried tomatoes, the rest of the provolone cheese and finely the rest of the polenta. Unmould onto a platter cut into slices like a cake and serve with a salad.

Hint:  Polenta sformato can be prepared in advance and reheated in the oven at 180 degrees for 25mins, but should not be kept in the fridge, prepare in the morning and reheat for lunch.