Polenta and Sausage Stuffing

Ingredients for Polenta and Sausage Stuffing

• 1/2 stick (60g ) unsalted butter plus additional for buttering pans

• 1550ml water

• 2 colheres de chá de sal

• 475ml quick-cooking polenta (300g)

• 450g sweet Italian sausage, casings discarded

• 2 colheres de sopa de azeite de oliva

• 1 cebola média, picada

• 1 dente de alho grande, picado

• Caldo de galinha com redução de sódio de 475ml (16 onças fluidas)

• 150g finely grated Parmigiano-Reggiano (60g)

• 1/2 cup finely chopped fresh flat-leaf parsley

Butter a shallow baking pan (15 by 10 inches). Bring 1450ml water with salt to a boil in a 4-quart heavy pot, then add polenta in a stream, stirring with a long-handled spoon, and simmer, stirring constantly, 5 minutes (polenta will be very thick). Add 45ml butter and stir until butter is incorporated. Spread polenta in buttered pan and chill, uncovered, until firm, about 15 minutes.

While polenta is chilling, cook sausage in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, breaking up lumps, until no longer pink, about 3 minutes, then transfer with a slotted spoon to a large bowl. Add onion to skillet and cook over moderate heat, stirring occasionally, until browned, about 3 minutes; add garlic and cook, stirring, until fragrant, about 30 seconds. Add remaining 120ml water and stir up brown bits from bottom of skillet, then add onion mixture and chicken broth to sausage.

Preheat grill. Melt 1 tablespoon butter with remaining tablespoon oil in a small saucepan. Invert polenta onto a large cutting board, then cut half of it into 1/2-inch cubes (reserve remainder) and toss with butter mixture in a medium bowl. Return polenta cubes to baking pan, spreading evenly, and grill 3 to 4 inches from heat until golden brown in patches, 8 to 12 minutes.

Put oven rack in upper third of oven and preheat oven to 232°C. Butter a 13- by 9-inch baking dish (3-quart capacity).

Coarsely mash remaining polenta with a potato masher and add to sausage mixture. Add grilled polenta cubes, 1/2 cup cheese, parsley, and pepper to taste, and toss until combined well. Transfer to baking dish. Sprinkle top of stuffing with remaining 60g cheese and bake, covered tightly with a sheet of buttered foil (buttered side down), until heated through, about 20 minutes. Remove foil and bake until top is lightly browned, 10 to 15 minutes more.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.