Polenta and Sausage Stuffing

Gluten Free
Health score
12%
Polenta and Sausage Stuffing
300 min.
8
467kcal

Suggestions


Indulge in the delightful flavors of our Polenta and Sausage Stuffing, a gluten-free side dish that will elevate any meal. This dish beautifully marries the creamy texture of quick-cooking polenta with the savory essence of sweet Italian sausage, delivering a comforting and satisfying experience that your family and friends will love. Perfect for holiday gatherings or special occasions, this stuffing is not just a meal addition; it’s the ultimate centerpiece on your dining table.

The incorporation of fresh parsley and garlic adds a delightful aromatic quality, while the rich notes of Parmigiano-Reggiano bring a touch of elegance. With a preparation time of 300 minutes, this recipe ensures that each ingredient works harmoniously to create a dish that’s both flavorful and nourishing, with approximately 467 calories per serving. Our Polenta and Sausage Stuffing is perfect for those following a gluten-free diet, making it an inclusive choice for all your guests.

Whether you're hosting a festive feast or simply want to enjoy a hearty side dish during the week, this stuffing is easy to make ahead of time and can be baked to perfection right before serving. So gather your loved ones, roll up your sleeves, and embark on a culinary journey that will leave your taste buds celebrating!

Ingredients

  • 0.3 cup butter unsalted for buttering pans
  • 0.5 cup parsley fresh finely chopped
  • large garlic clove minced
  • pound sausage sweet italian
  • 16 fluid ounces chicken broth reduced-sodium
  • tablespoons olive oil 
  • medium onion chopped
  • ounces parmesan finely grated
  • 11 ounces oats 
  • teaspoons salt 
  • 6.5 cups water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • pot
  • baking pan
  • potato masher
  • aluminum foil
  • broiler
  • slotted spoon
  • cutting board

Directions

  1. Butter a shallow baking pan (15 by 10 inches). Bring 6 cups 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).
  2. Add 3 tablespoons butter and stir until butter is incorporated.
  3. Spread polenta in buttered pan and chill, uncovered, until firm, about 15 minutes.
  4. 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.
  5. 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.
  6. Add remaining 1/2 cup water and stir up brown bits from bottom of skillet, then add onion mixture and chicken broth to sausage.
  7. Preheat broiler. 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 broil 3 to 4 inches from heat until golden brown in patches, 8 to 12 minutes.
  8. Put oven rack in upper third of oven and preheat oven to 450°F. Butter a 13- by 9-inch baking dish (3-quart capacity).
  9. Coarsely mash remaining polenta with a potato masher and add to sausage mixture.
  10. Add broiled polenta cubes, 1/2 cup cheese, parsley, and pepper to taste, and toss until combined well.
  11. Transfer to baking dish.
  12. Sprinkle top of stuffing with remaining 1/2 cup cheese and bake, covered tightly with a sheet of buttered foil (buttered side down), until heated through, about 20 minutes.
  13. Remove foil and bake until top is lightly browned, 10 to 15 minutes more.
  14. Stuffing, without parsley and cheese, can be prepared (but not baked) 1 day ahead and chilled, covered. Bring to room temperature; stir in parsley before proceeding.

Nutrition Facts

Calories467kcal
Protein14.71%
Fat60.44%
Carbs24.85%

Properties

Glycemic Index
32.38
Glycemic Load
15.42
Inflammation Score
-7
Nutrition Score
20.373478339418%

Flavonoids

Apigenin
8.08mg
Luteolin
0.05mg
Isorhamnetin
0.69mg
Kaempferol
0.15mg
Myricetin
0.57mg
Quercetin
2.81mg

Nutrients percent of daily need

Calories:467.25kcal
23.36%
Fat:31.93g
49.12%
Saturated Fat:12.23g
76.45%
Carbohydrates:29.53g
9.84%
Net Carbohydrates:25.5g
9.27%
Sugar:1.31g
1.46%
Cholesterol:63.16mg
21.05%
Sodium:1186.3mg
51.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.48g
34.97%
Manganese:1.74mg
87.1%
Vitamin K:65.53µg
62.41%
Selenium:29.11µg
41.58%
Vitamin B1:0.55mg
36.4%
Phosphorus:334.41mg
33.44%
Magnesium:122.32mg
30.58%
Zinc:2.61mg
17.41%
Iron:2.95mg
16.41%
Fiber:4.03g
16.12%
Vitamin B3:3.06mg
15.31%
Copper:0.27mg
13.26%
Calcium:131.69mg
13.17%
Vitamin B6:0.25mg
12.31%
Vitamin B2:0.19mg
11.38%
Vitamin B12:0.67µg
11.2%
Potassium:384.59mg
10.99%
Vitamin A:548.83IU
10.98%
Vitamin C:7.26mg
8.8%
Vitamin E:0.99mg
6.59%
Folate:26.04µg
6.51%
Vitamin B5:0.64mg
6.4%
Source:Epicurious