Cornbread Stuffing w Fruit & Polenta
Source of Recipe
Fine Living
List of Ingredients
4 oz. dried golden raisins
4 oz. dried cranberries
4 oz. dried sour cherries
1 recipe polenta bread (recipe follows)
1 stick butter
3 sticks celery, chopped
1 large onion, chopped
Gray salt
freshly ground black pepper
1 oz. fresh sage leaves, chopped
2 eggs, beaten
3 cups vegetable broth
Recipe
Pre-heat oven to 375 degrees F.
Re-hydrate raisins, cranberries and cherries in hot water for 15 minutes. Drain and set aside.
Cut polenta bread into 3/4-inch cubes. Spread polenta cubes on a baking sheet and set aside.
Melt butter in a large sauté pan and cook until butter begins to brown.
Add onions and celery to pan and cook for 3-4 minutes. Season with salt and pepper, add sage and stir to combine.
Pour over polenta cubes and toss slightly.
Place in oven and toast for 10-12 minutes.
Put toasted cubes in a large bowl and add raisins, cranberries, eggs and broth. Toss well.
Taste and season with salt and pepper.
Spoon mixture into a buttered casserole dish.
Bake for about 30 minutes, or until top is lightly browned.
Polenta Bread
Ingredients:
4 extra-large eggs, whisked
1-1/2 cups buttermilk
1/4-lb. unsalted butter, melted
1/3-cup finely sliced scallion greens
1-1/2 tsp. Gray salt
2 cups all-purpose flour
1-1/2 cups fine grind polenta
2 Tbs. baking powder
2 tsp. baking soda
1 cup grated Asiago cheese
Directions:
Preheat the oven to 350 degrees F.
Lightly butter a 9 x 13-inch baking dish.
In a medium bowl, whisk together the eggs, buttermilk, butter, scallions and salt. Set aside.
In a large bowl, combine the flour, polenta, baking powder, baking soda and cheese.
Make a well in the center and pour in egg mixture, stirring until there are no more large lumps. Don't overwork.
Spread the batter in the baking dish.
Bake in the middle of the oven for about 30-35 minutes, or until the bread is golden brown and gives some resistance when touched at the center.
Cool on a rack.
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