Stuffing Polenta

Cornbread Stuffing Polenta

Regular stuffing I’m not crazy about. I know that’s blasphemy to most people around this time of the year, but I just really don’t care about it that much! Cornbread stuffing though, one that’s loaded with sausage and studded with tart cranberries, is a totally different story. I can’t get enough of the stuff! I decided to borrow these flavors for a pre-Thanksgiving polenta I made the other night to hold me over for the big event! Make this this weekend to hold you over like I did, or make a big pot of it to serve as a twist on a thanksgiving side dish. Either way you and your family will love it! This is a sponsored post from the great people at Jones Dairy Farm, and if you want more great Thanksgiving inspiration you can check out their Facebook page.


Usual stuffing ingredients.

Jones Dairy Farms Fresh sausage gives this dish it’s classic flavor.

The shrooms and garlic only go in for a minute before adding the liquids.

Some cream followed by water.

Then the cornmeal goes in.

A little olive oil, black pepper, and fresh herbs on top. Parsley would be more traditional but I just used chives because I had them on hand.

Ohhhhh yea, this had all the right flavors.

A great twist on a classic thanksgiving dish.

Cornbread Stuffing Polenta

A polenta recipe that tastes like cornbread stuffing, with sausage and cranberries
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Cuisine: American, Italian
Keyword: Mash-Up
Servings: 10 people


  • 2.5 cups cornmeal
  • 12 ounces jones dairy farm sausage
  • 1 large onion diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 2 cups sliced shiitake mushrooms
  • 1 cup cream
  • 1 quart chicken stock
  • 1 quart water
  • 12 ounces fresh cranberries
  • 1/2 cup grated parm
  • oarsley or chive for garnish
  • salt pepper, red pepper flake


  • Chop up all the veggies and get everything ready to go. Saute the onion and pepper in some butter for about 5 minutes. Stir in the sausage and cook until fully cooked. Add in the mushroom and garlic and cook 1 minute. Add in the cream, stock, and water. Bring to a simmer and stir in the cranberries and cornmeal. Stir vigorously to make sure you remove any lumps and end up with a smooth mixture. Turn heat to low and stir until the cornmeal is tender, this could take a few minutes or closer to 15 depending on how coarse your cornmeal is. Stir in the parm and some herbs. Add salt and pepper to taste.

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