Name: Polenta and Sausage Stuffing
Cook time: 1 hr
Total time: 11/2 hr
Yield: Makes 8 servings
Ingredients: 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

Polenta and Sausage StuffingRomulo Yanes

This stuffing uses polenta two ways—half of it is left creamy, while the other half gets browned, for a nice contrast of texture.

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.

Recipe notes

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