by wanderash
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my 16 recipes »
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wanderash's Notes:
Expand4 tablespoons unsalted butter Ask a question about this ingredient
4 1/4 cups homemade vegetable stock Ask a question about this ingredient
1 1/4 cup uncooked polenta Ask a question about this ingredient
1/2 cup parmesan cheese Ask a question about this ingredient
1 cup celery, medium dice Ask a question about this ingredient
1 cup white onion, medium dice Ask a question about this ingredient
1 clove garlic, mince Ask a question about this ingredient
3/4 cups leek, medium dice Ask a question about this ingredient
1 3/4 cup Granny Smith apple, medium dice Ask a question about this ingredient
1 pound spicy Italian pork sausage, casing removed Ask a question about this ingredient
2 teaspoons fresh thyme Ask a question about this ingredient
1 teaspoon fresh sage Ask a question about this ingredient
1 healthy pinch of ground cinnamon Ask a question about this ingredient
To make polenta: Bring vegetable stock to boil and season with salt. Slowly add the polenta and stir constantly for about 25 minutes. When the polenta begins to pull away from the sides of the pan, it is finished. Add the parmesan, stir until it is melted and fully incorporated. Taste and add salt if needed.
Ask a question about this stepGrease a baking dish with butter and pour the polenta into the dish. Make sure the polenta is about an inch deep, and put into the fridge to cool for 2 hours. The polenta can be made and set a day ahead.
Ask a question about this stepPreheat the oven to 350 degrees. Once the polenta is firm, turn it out on to a cutting board and cut into 1” cubes. Grease a baking sheet with butter and transfer the polenta cubes to the baking sheet. Brush the polenta with melted butter and put in the oven until the polenta browns and begins to dry out, about 30 minutes. Check it half-way and flip polenta squares with a spatula to brown another side.
Ask a question about this stepWhile the polenta is browning, melt 2 tablespoons of butter in a sauté pan. Add the sausage and break it up with a wooden spoon. The sausage bits should be the size of the polenta squares and smaller.
Ask a question about this stepAfter some of the pork fat has begun to render, add the onion, celery, garlic and leeks. Stir occasionally. Season with salt.
Ask a question about this stepWhen all of the sausage has cooked through, about 15 minutes, add the apples, thyme, sage and cinnamon and check the seasoning. Sauté for 5 more minutes; stir to incorporate all of the ingredients.
Ask a question about this stepCombine the sausage mixture (along with all of the fat and juices from the pan) and the toasted polenta in a bowl. This can be done hours before serving.
Ask a question about this stepPut stuffing inside of the turkey, or put the stuffing in a baking dish and put back into the oven for about 20 minutes, or until the sausage begins to brown.
Ask a question about this stepAs a polenta lover, I'd be happy with this as a main course any time!
No doubt! When I tested this the other night, my husband and I scarfed it down for dinner with a few green beans (for good measure).
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
Mmmm, yum. The cinnamon is an interesting touch! We have wheat allergies in our house, so I made cornbread dressing using Mrs. Wheelbarrow's cornbread recipe, but this looks quite tasty, indeed. Definitely going on the "must try" list.