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Italian Polenta Stuffing with Cranberries

26

  • Prep Time20 mins
  • Total Time50 mins
  • Makes8 Servings
Italian Polenta Stuffing with Cranberries
Chatelaine Triple Tested

We paired fresh cranberries with parmesan, sausage and store-bought polenta for a unique, incredibly  flavourful stuffing. 

Ingredients

  • 1-kg tube polenta, cut into 1-in. cubes

  • 1/2 cup cranberries, fresh or dried

  • 500 g hot or mild Italian sausages, casings discarded

  • 3 leeks, sliced (white and tender light-green parts only), about 3 cups

  • 2 garlic cloves, minced

  • 1/2 cup finely chopped fresh parsley

  • 1 cup finely grated parmesan

Instructions

  • PREHEAT oven to 400F. Scatter polenta and cranberries in a 9 × 13-in. baking dish. Set aside.

  • HEAT a large frying pan over medium-high. Crumble sausage meat in pan. Stir often, breaking up meat until no longer pink, about 5 min. Spoon meat into baking dish, leaving oil in pan. Return pan to burner and reduce heat to medium. Add leeks. Cook, stirring occasionally, until soft, about 3 min. Add garlic and cook, stirring, until fragrant, about 1 min. Add to polenta mixture. Stir in 1/2 cup cheese. Season with pepper. Sprinkle with remaining cheese.

  • BAKE, uncovered, in centre of oven, until polenta is light brown around the edges, about 30 min. Sprinkle with parsley.


Make-ahead tip

Stuffing can be prepared (but not baked) 1 day ahead. Refrigerate, covered, up to 1 day. Add 10 min to baking time.


Nutrition (per serving)

Calories 363, Protein 16g, Carbohydrates 33g, Fat 19g, Sodium 442mg.

Visit the Chatelaine Guide to Thanksgiving for everything you need to plan this year's big meal, including our very best recipes for show-stopping main courses, second-helping-worthy sides and the most delectable desserts.

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