Polenta and Sausage Stuffing

Ingredients for Polenta and Sausage Stuffing

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

• 1550ml water

• 2 cuillères à café de sel

• 475ml quick-cooking polenta (300g)

• 450g sweet Italian sausage, casings discarded

• 2 cuillères à soupe d'huile d'olive

• 1 oignon moyen, haché

• 1 grande gousse d'ail, émincée

• Bouillon de poulet à teneur réduite en sodium de 475 ml (16 onces liquides)

• 150g finely grated Parmigiano-Reggiano (60g)

• 1/2 tasse de persil plat frais finement haché

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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.