Polenta and Sausage Stuffing
Gourmet Magazine, Nov 2005
4 stars
I found this recipe from a 2005 issue of now defunct Gourmet Magazine that we had saved. Really delicious dish and quite simple to make -- there were just some steps like cooling the polenta, broiling half of it, and baking it for 35 min which takes a bit of time altogether.
Tip:
- Make sure to broil the polenta until crispy! We were trying to speed up the process and get dinner on the table and didn't brown it enough.
- Also, we made half the recipe which was more than enough for 2 people with leftovers for a couple of days.
Ingredients: polenta, sweet Italian sausage, onion, garlic, chicken broth, Parmigiano-Reggiano, parsley, olive oil, butter, water, salt
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