Active Time

　　1 hr

　　Total Time

　　11/2 hr

　　This stuffing uses polenta two ways—half of it is left creamy, while the other half gets browned, for a nice contrast of texture.

　　

Ingredients

Makes 8 servings

　　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 ounces)

　　1 pound 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 fluid ounces)

　　1 cup finely grated Parmigiano-Reggiano (2 ounces)

　　1/2 cup finely chopped fresh flat-leaf parsley

　　

Step 1

Butter a shallow baking pan (15 by 10 inches). Bring 6 cups water with salt to a boil in a 4-quart heavy pot, then add polenta in a stream, stirring with a long-handled spoon, and simmer, stirring constantly, 5 minutes (polenta will be very thick). Add 3 tablespoons butter and stir until butter is incorporated. Spread polenta in buttered pan and chill, uncovered, until firm, about 15 minutes.

　　

Step 2

While polenta is chilling, cook sausage in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, breaking up lumps, until no longer pink, about 3 minutes, then transfer with a slotted spoon to a large bowl. Add onion to skillet and cook over moderate heat, stirring occasionally, until browned, about 3 minutes; add garlic and cook, stirring, until fragrant, about 30 seconds. Add remaining 1/2 cup water and stir up brown bits from bottom of skillet, then add onion mixture and chicken broth to sausage.

　　

Step 3

Preheat broiler. Melt 1 tablespoon butter with remaining tablespoon oil in a small saucepan. Invert polenta onto a large cutting board, then cut half of it into 1/2-inch cubes (reserve remainder) and toss with butter mixture in a medium bowl. Return polenta cubes to baking pan, spreading evenly, and broil 3 to 4 inches from heat until golden brown in patches, 8 to 12 minutes.

　　

Step 4

Put oven rack in upper third of oven and preheat oven to 450°F. Butter a 13- by 9-inch baking dish (3-quart capacity).

　　

Step 5

Coarsely mash remaining polenta with a potato masher and add to sausage mixture. Add broiled polenta cubes, 1/2 cup cheese, parsley, and pepper to taste, and toss until combined well. Transfer to baking dish. Sprinkle top of stuffing with remaining 1/2 cup cheese and bake, covered tightly with a sheet of buttered foil (buttered side down), until heated through, about 20 minutes. Remove foil and bake until top is lightly browned, 10 to 15 minutes more.

　　Cooks' note:

　　Stuffing, without parsley and cheese, can be prepared (but not baked) 1 day ahead and chilled, covered. Bring to room temperature; stir in parsley before proceeding.