Italian polenta stuffing



20 min


50 min


8 Servings

Italian polenta stuffing

Photo by Roberto Caruso


  • 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


  • 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
  • 16 g,
  • Carbohydrates
  • 33 g,
  • Fat
  • 19 g,
  • Sodium
  • 442 mg.
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