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Cornbread stuffing polenta
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Cornbread Stuffing Polenta

A polenta recipe that tastes like cornbread stuffing, with sausage and cranberries
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: Holiday, Mash-Up
Servings: 8 people
Calories: 365kcal

Ingredients

  • 1 cup cornmeal
  • 12 ounces sausage
  • 1 large onion diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 2 cups sliced shiitake mushrooms
  • 1/2 cup cream
  • 1 quart chicken stock
  • 6 ounces fresh cranberries
  • 1/2 cup grated parm
  • parsley or chives for garnish
  • salt, pepper, and red pepper flakes

Instructions

  • Saute the onion and pepper in some butter for about 5 minutes. Season with a pinch of salt.
  • Stir in the sausage and cook until fully cooked and starting to brown.
  • Add in the mushroom and garlic and cook 3 minutes.
  • Add in the cream and stock. 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 often until the cornmeal is tender, about 20 minutes.
  • Stir in the parm and some herbs. Add salt and pepper to taste.

Nutrition

Calories: 365kcal | Carbohydrates: 29g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 561mg | Potassium: 563mg | Fiber: 5g | Sugar: 6g | Vitamin A: 787IU | Vitamin C: 24mg | Calcium: 82mg | Iron: 2mg