Perfect Polenta Dressing
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
46
Spice
59
Sweetness
42
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cups
Chicken Stock1
Egg Yolk1 cup
Yellow Cornmeal1.5 tsps
Kosher Salt1 large
Yellow Onion (minced)1 cup
Fennel (minced bulb)1 large
Garlic (clove, crushed)4 cups
Italian Bread (cubed)2 tbsps
Flat Leaf Parsley (minced)1 tbsp
Balsamic Vinegar1 tbsp
Sage (finely shredded fresh)1 tsp
Nutmeg (freshly grated)Directions:
1
Whisk chicken stock, egg yolk, cornmeal, kosher salt, and white pepper together in a saucepan
2
Bring to a low boil; cook and stir until cornmeal absorbs all the chicken stock, about 8 minutes
3
Remove polenta from heat and cool
4
Preheat oven to 325 degrees F (165 degrees C)
5
Spray a casserole dish with cooking spray
6
Cook and stir sausage, onion, fennel, and garlic in a large nonstick skillet over medium heat until sausage is fully cooked and vegetables are tender, about 15 minutes
7
Stir sausage mixture into polenta until fully incorporated
8
Add bread cubes, pears, parsley, balsamic vinegar, sage, summer savory, and nutmeg; stir to combine
9
Transfer polenta mixture to the prepared casserole dish; cover with an oven-proof lid or aluminum foil
10
Bake in the preheated oven until polenta dressing is cooked through and slightly browned on top, 30 to 35 minutes