POLENTA AND SAUSAGE STUFFING
I really wanted to like this recipe. The picture in the magazine was beautiful, and I thought it would be a nice alternative to traditional bread stuffing. When I tried it, my polenta cubes disintegrated when I mixed it all together. I think this calls for way to much chicken broth, I don't know. I hope someone else will have better luck with it than I did! [Gourmet, November 2005]
Provided by dividend
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Butter a shallow baking pan (15 by 10 inches). Bring 6 cups water with salt to a boil in a 4-quart heavy pot, then add polenta in a stream, stirring with a long-handled spoon, and simmer, stirring constantly, 5 minutes (polenta will be very thick). Add 3 tablespoons butter and stir until butter is incorporated. Spread polenta in buttered pan and chill, uncovered, until firm, about 15 minutes.
- While polenta is chilling, cook sausage in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, breaking up lumps, until no longer pink, about 3 minutes, then transfer with a slotted spoon to a large bowl. Add onion to skillet and cook over moderate heat, stirring occasionally, until browned, about 3 minutes; add garlic and cook, stirring, until fragrant, about 30 seconds. Add remaining 1/2 cup water and stir up brown bits from bottom of skillet, then add onion mixture and chicken broth to sausage.
- Preheat broiler. Melt 1 tablespoon butter with remaining tablespoon oil in a small saucepan. Invert polenta onto a large cutting board, then cut half of it into 1/2-inch cubes (reserve remainder) and toss with butter mixture in a medium bowl. Return polenta cubes to baking pan, spreading evenly, and broil 3 to 4 inches from heat until golden brown in patches, 8 to 12 minutes.
- Put oven rack in upper third of oven and preheat oven to 450°F Butter a 13- by 9-inch baking dish (3-quart capacity).
- Coarsely mash remaining polenta with a potato masher and add to sausage mixture. Add broiled polenta cubes, 1/2 cup cheese, parsley, and pepper to taste, and toss until combined well. Transfer to baking dish. Sprinkle top of stuffing with remaining 1/2 cup cheese and bake, covered tightly with a sheet of buttered foil (buttered side down), until heated through, about 20 minutes. Remove foil and bake until top is lightly browned, 10 to 15 minutes more.
- Cooks' note:.
- Stuffing, without parsley and cheese, can be prepared (but not baked) 1 day ahead and chilled, covered. Bring to room temperature; stir in parsley before proceeding.
Nutrition Facts : Calories 224.2, Fat 17, SaturatedFat 7.8, Cholesterol 39.5, Sodium 1099.7, Carbohydrate 4, Fiber 0.3, Sugar 0.7, Protein 14.5
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Mark Persha
[email protected]This stuffing is the perfect addition to any holiday meal. It's sure to be a hit with your family and friends.
Khadija Bintejamil
[email protected]I've never had polenta stuffing before, but this recipe was a game-changer! It's so delicious and easy to make.
Lelawrence Flowers
[email protected]This stuffing is a great way to use up leftover polenta. It's also a great way to get your kids to eat their vegetables!
Ariyan Samir
[email protected]I love this stuffing! It's so flavorful and moist. I always get compliments on it when I make it.
Jafique Semper
[email protected]I've made this stuffing several times now, and it's always perfect. It's the perfect balance of flavors and textures.
Md Arfan
[email protected]This stuffing is the perfect addition to any holiday meal. It's sure to be a hit with your family and friends.
Ayomide Pablow
[email protected]I love the crispy crust on this stuffing. It's the perfect finishing touch.
Surajdon 123
[email protected]This stuffing is so easy to make, and it's always a crowd-pleaser.
Abigail Moagi
[email protected]This stuffing is a great way to get your kids to eat their vegetables. They'll love the sausage and the cornmeal.
Jerone Hemmings
[email protected]I love that this stuffing is made with polenta instead of bread. It's a nice change of pace.
Waqas Saqi arain
[email protected]This stuffing is a great way to use up leftover sausage. It's also a great way to add some extra flavor to your Thanksgiving dinner.
Michael Cross
[email protected]I've never had polenta stuffing before, but this recipe was a game-changer! It's so delicious and easy to make.
Rijoy Das
[email protected]This stuffing is so moist and flavorful. It's the perfect addition to any holiday meal.
Jason Guti
[email protected]I love the addition of sausage to this stuffing. It gives it a nice savory flavor.
Mildred Alarcon
[email protected]This stuffing is a great way to use up leftover polenta. It's also a great way to get your kids to eat their vegetables!
MD SHIAM PRO
[email protected]I've made this stuffing several times now, and it's always perfect. It's the perfect balance of flavors and textures.
Tabassum acter
[email protected]This stuffing is so easy to make, and it's always a crowd-pleaser. I love that I can use whatever sausage I have on hand, and it always turns out delicious.
roger archer
[email protected]I made this stuffing for a potluck last weekend and it was a huge success! Everyone loved it, and I even got a few requests for the recipe. It's definitely a keeper.
Shakil Cp
[email protected]This polenta and sausage stuffing was a hit at my Thanksgiving dinner! It was so flavorful and moist, and the sausage added a nice savory touch. I will definitely be making this again next year.