Polenta Stuffing

Cook the Polenta:

• In a large saucepan, bring 4 cups of broth to a boil. Gradually whisk in the polenta or cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 to 20 minutes. Remove from heat.
• Stir in the Parmesan cheese and butter until well incorporated. Season with salt and pepper to taste. Set aside to cool slightly.

Prepare the Sausage and Vegetables:

• Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage with a slotted spoon and set aside.
• In the same skillet, add the onion, garlic, mushrooms (if using), and celery. Cook until the vegetables are soft, about 7-8 minutes. Add the rosemary, thyme, and parsley, and cook for another minute. Season with salt and pepper.

Combine:

• Preheat your oven to 375°F (190°C).
• In a large bowl, combine the cooked polenta with the sausage and vegetable mixture. If the mixture is too thick, add a little more broth to reach a moist but not runny consistency.

Bake the Stuffing:

• Transfer the polenta mixture to a greased baking dish. Pour the additional 1/2 cup of broth over the top.
• Cover with foil and bake for about 25-30 minutes.
• Remove the foil and bake for an additional 10-15 minutes or until the top is golden and crisp.

Serve:

• Let the stuffing stand for a few minutes after taking it out of the oven before serving.
• Feel free to customize this polenta stuffing with additional ingredients like chopped apples, dried cranberries, or walnuts for added texture and flavor. This Italian-inspired side dish is sure to be a hit at your Christmas feast or any holiday gathering. Buon appetito from all of us at Tenuta’s Deli!