Polenta and Sausage Stuffing Recipe

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Polenta and Sausage Stuffing
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Ingredients
11
Count
Nutrition
315
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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 ServingPer 100 g
Amount Per 1 Serving
Calories 314.64 Kcal (1317 kJ)
Calories from fat 196.84 Kcal
% Daily Value*
Total Fat 21.87g 34%
Cholesterol 53.89mg 18%
Sodium 1122.98mg 47%
Potassium 232.58mg 5%
Total Carbs 15.19g 5%
Sugars 0.59g 2%
Dietary Fiber 1.56g 6%
Protein 13.59g 27%
Vitamin C 6.1mg 10%
Vitamin A 0.9mg 31%
Iron 0.8mg 4%
Calcium 70.5mg 7%
Amount Per 100 g
Calories 80.19 Kcal (336 kJ)
Calories from fat 50.17 Kcal
% Daily Value*
Total Fat 5.57g 34%
Cholesterol 13.73mg 18%
Sodium 286.19mg 47%
Potassium 59.27mg 5%
Total Carbs 3.87g 5%
Sugars 0.15g 2%
Dietary Fiber 0.4g 6%
Protein 3.46g 27%
Vitamin C 1.5mg 10%
Vitamin A 0.2mg 31%
Iron 0.2mg 4%
Calcium 18mg 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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Recipe Tags

Weightwatchers Points

  • 7.8
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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