Best Polenta And Sausage Stuffing Recipes

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POLENTA AND SAUSAGE STUFFING



Polenta and Sausage Stuffing image

Categories     Pork     Side     Bake     Thanksgiving     Stuffing/Dressing     Sausage     Cornmeal     Fall     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 11

1/2 stick (1/4 cup) unsalted butter plus additional for buttering pans
6 1/2 cups water
2 teaspoons salt
2 cups quick-cooking polenta (11 ounces)
1 pound sweet Italian sausage, casings discarded
2 tablespoons olive oil
1 medium onion, chopped
1 large garlic clove, minced
2 cups reduced-sodium chicken broth (16 fluid ounces)
1 cup finely grated Parmigiano-Reggiano (2 ounces)
1/2 cup finely chopped fresh flat-leaf parsley

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.

POLENTA AND SAUSAGE STUFFING



Polenta and Sausage Stuffing image

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

1/4 cup unsalted butter, plus
additional unsalted butter, for buttering pans
6 1/2 cups water
2 teaspoons salt
2 cups instant polenta (11 oz)
1 lb sweet Italian sausage, casings discarded
2 tablespoons olive oil
1 medium onion, chopped
1 large garlic clove, minced
2 cups reduced-sodium chicken broth (16 fl oz)
1 cup finely grated parmigiano-reggiano cheese (2 oz)
1/2 cup finely chopped fresh flat-leaf parsley

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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