Ingredients
- 1/2 stick (1/4 cup) unsalted butter plus additional for buttering pans
- 6 1/2 cups water
- 2 teaspoons salt
- 2 cups quick-cooking polenta (11 oz)
- 1 lb sweet Italian sausage, casings discarded
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 large garlic clove, minced
- 2 cups reduced-sodium chicken broth (16 fl oz)
- 1 cup finely grated Parmigiano-Reggiano (2 oz)
- 1/2 cup finely chopped fresh flat-leaf parsley
Description
This Stuffing Uses Polenta Two Ways— Half Of It Is Left Creamy, While The Other Half Gets Browned, For A Nice Contrast Of Texture.
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