Polenta and Sausage Stuffing

Ingredients for Polenta and Sausage Stuffing

• 1/2 stick (60g ) unsalted butter plus additional for buttering pans

• 1550ml water

• 2 teaspoons salt

• 475ml quick-cooking polenta (300g)

• 450g sweet Italian sausage, casings discarded

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 1 large garlic clove, minced

• 475ml reduced-sodium chicken broth (16 fluid ounces)

• 240ml finely grated Parmigiano-Reggiano (60g)

• 1/2 cup finely chopped fresh flat-leaf parsley

How to make Polenta and Sausage Stuffing

Butter a shallow baking pan (15 by 10 inches). Bring 1450ml 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 45ml 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 120ml water and stir up brown bits from bottom of skillet, then add onion mixture and chicken broth to sausage.

Preheat grill. 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 grill 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 232°C. 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 grilled 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 60g 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.