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Polenta and Sausage Stuffing

Polenta and Sausage Stuffing
Need a gluten free side dish? Polentan and Sausage Stuffing could be a spectacular recipe to try. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 467 calories, 17g of protein, and 32g of fat. This recipe serves 8. 51 person found this recipe to be delicious and satisfying. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes approximately 5 hours. If you have salt, quick-cooking polenta, garlic clove, and a few other ingredients on hand, you can make it.

Instructions

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).
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PolentaPolenta
ButterButter
WaterWater
SaltSalt
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Baking PanBaking Pan
PotPot
2
Add 3 tablespoons butter and stir until butter is incorporated.
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ButterButter
3
Spread polenta in buttered pan and chill, uncovered, until firm, about 15 minutes.
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PolentaPolenta
SpreadSpread
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Frying PanFrying Pan
4
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.
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PolentaPolenta
SausageSausage
Cooking OilCooking Oil
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Slotted SpoonSlotted Spoon
Frying PanFrying Pan
BowlBowl
5
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.
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GarlicGarlic
OnionOnion
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6
Add remaining 1/2 cup water and stir up brown bits from bottom of skillet, then add onion mixture and chicken broth to sausage.
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Chicken BrothChicken Broth
SausageSausage
OnionOnion
WaterWater
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Frying PanFrying Pan
7
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.
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PolentaPolenta
ButterButter
Cooking OilCooking Oil
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Cutting BoardCutting Board
Baking PanBaking Pan
Sauce PanSauce Pan
BroilerBroiler
BowlBowl
8
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).
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ButterButter
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OvenOven
9
Coarsely mash remaining polenta with a potato masher and add to sausage mixture.
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PolentaPolenta
SausageSausage
PotatoPotato
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Potato MasherPotato Masher
10
Add broiled polenta cubes, 1/2 cup cheese, parsley, and pepper to taste, and toss until combined well.
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ParsleyParsley
PolentaPolenta
CheeseCheese
PepperPepper
11
Transfer to baking dish.
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Baking PanBaking Pan
12
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.
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StuffingStuffing
CheeseCheese
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OvenOven
Aluminum FoilAluminum Foil
13
Remove foil and bake until top is lightly browned, 10 to 15 minutes more.
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OvenOven
Aluminum FoilAluminum Foil
1
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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StuffingStuffing
ParsleyParsley
CheeseCheese
DifficultyExpert
Ready In5 hrs
Servings8
Health Score12
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
OccasionsThanksgiving
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