Polenta and sausage stuffing (recipe)
| Polenta and sausage stuffing (recipe) | |
|---|---|
| Name | Polenta and sausage stuffing |
| Ingredients | Unsalted butter • Unsalted butter • Water • Salt • Olive oil • Onion • Garlic clove • Reduced-sodium chicken broth • Parmigiano-reggiano cheese • Fresh flat-leaf parsley |
| Cooktime (in hours) | 0.583333333 |
| Preptime (in hours) | 0.583333333 |
| Totaltime (in hours) | 1.166666666 |
| Keto friendliness | Keto friendly |
| Calories | 224.2 |
| Fat | 17 |
| Protein | 14.5 |
| Carbohydrate | 4 |
| Fiber | 0.3 |
| Net carbohydrates | 3.7 |
| Sugar | 0.7 |
| Saturated fat | 7.8 |
| Cholesterol (mg) | 39.5 |
| Sodium | 1099.7 |
| Servings | 8 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Polenta and sausage stuffing (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Polenta and sausage stuffing (recipe) image(external)
Recipe instructions
- 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). Add 3 tablespoons 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 1/2 cup water and stir up brown bits from bottom of skillet, then add onion mixture and chicken broth to sausage.
- 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.
- Put oven rack in upper third of oven and preheat oven to 450 8F 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 broiled 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 1/2 cup cheese and bake, covered tightly with a sheet of buttered foil (buttered side down), until heated through, about 20 minutes. Remove foil and bakeuntil top is lightly browned, 10 to 15 minutes more.
- Cooks' note:
- 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
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Food tags
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Polenta and sausage stuffing (recipe) details
Time:
Prep Time in Hours and Mins:1H10M
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Contributors: Prab R. Tumpati, MD
