Polenta and Sausage Stuffing Recipe

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Ingredients:

Serving

1/4 cup unsalted butter , plus
additional unsalted butter , for buttering pans
6 1/2 cups water
2 tsp salt
2 cups instant polenta (11 oz)
1 lb sweet italian sausage , casings discarded
2 tbsp 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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	237.76 Kcal (995 kJ)
Calories from fat	129.18 Kcal
		% Daily Value*
Total Fat	14.35g	22%
Cholesterol	32.54mg	11%
Sodium	1081.8mg	45%
Potassium	230.88mg	5%
Total Carbs	15.19g	5%
Sugars	0.59g	2%
Dietary Fiber	1.56g	6%
Protein	11.32g	23%
Vitamin C	6.1mg	10%
Vitamin A	0.9mg	28%
Iron	0.8mg	4%
Calcium	73.1mg	7%

Amount Per 100 g
Calories	61.71 Kcal (258 kJ)
Calories from fat	33.53 Kcal
		% Daily Value*
Total Fat	3.73g	22%
Cholesterol	8.45mg	11%
Sodium	280.78mg	45%
Potassium	59.92mg	5%
Total Carbs	3.94g	5%
Sugars	0.15g	2%
Dietary Fiber	0.41g	6%
Protein	2.94g	23%
Vitamin C	1.6mg	10%
Vitamin A	0.2mg	28%
Iron	0.2mg	4%
Calcium	19mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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