Cornbread Stuffing Polenta

SERVINGS

4

PREP TIME

25 min

TOTAL TIME

30 min

GLUTEN FREE

NO



Cornmeal, shiitake mushrooms and Jones sausage help give this stuffing a unique flavor and texture.


 Enjoy these main ingredient substitutions:

ingredients
1 tablespoon butter
1 large onion, diced
1 red bell pepper, diced
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
2 cups shiitake mushrooms, sliced
2 cloves garlic, minced
1 cup heavy cream
1 quart chicken stock
1 quart water
2 1/2 cups cornmeal
1 (12 oz) package fresh cranberries
1/2 cup Parmesan cheese, grated
Salt, pepper and red pepper flakes to taste
Diced parsley or chives for garnish
DIRECTIONS
Over medium heat in medium-sized stock pot, melt butter; sauté onion and pepper 5 minutes.

Add sausage and cook until fully cooked. Add mushrooms and garlic and cook 1 minute.
   
Add cream, chicken stock and water; bring to simmer.

Stir in cornmeal and cranberries; stir until smooth.Turn heat to low and continue stirring until cornmeal is tender, about 10-15 minutes.

Add Parmesan and season with salt, pepper and red pepper flakes. Garnish with fresh herbs.

Ingredients

Directions

1 tablespoon butter
1 large onion, diced
1 red bell pepper, diced
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
2 cups shiitake mushrooms, sliced
2 cloves garlic, minced
1 cup heavy cream
1 quart chicken stock
1 quart water
2 1/2 cups cornmeal
1 (12 oz) package fresh cranberries
1/2 cup Parmesan cheese, grated
Salt, pepper and red pepper flakes to taste
Diced parsley or chives for garnish
Over medium heat in medium-sized stock pot, melt butter; sauté onion and pepper 5 minutes.

Add sausage and cook until fully cooked. Add mushrooms and garlic and cook 1 minute.
   
Add cream, chicken stock and water; bring to simmer.

Stir in cornmeal and cranberries; stir until smooth.Turn heat to low and continue stirring until cornmeal is tender, about 10-15 minutes.

Add Parmesan and season with salt, pepper and red pepper flakes. Garnish with fresh herbs.