Updated Dec 16, 2014Chatelaine
- 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.
NutritionCalories 363, Protein 16 g, Carbohydrates 33 g, Fat 19 g, Sodium 442 mg.
Stuffing can be prepared (but not baked) 1 day ahead. Refrigerate, covered, up to 1 day. Add 10 min to baking time.
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