Italian polenta stuffing

Prep 20 min
Total 50 min
Makes 8 Servings



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
leeks, sliced (white and tender light-green parts only), about 3 cups
garlic cloves, minced
1/2 cup
finely chopped fresh parsley
1 cup
finely grated parmesan


  • 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.


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

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.

Wine Pairings

Codorniu Brut Clasico, Spain, $13.This sparkler from Spain delivers everything champagne does except the hefty price tag. A blend of the traditional cava grapes xarello, macabeo, and parellada, this dry sparkling wine has a fine, persistent mousse and is the perfect tipple for any celebration. — Jamie Drummond

Recipe Collections
Latest Recipes