Cornbread Stuffing with Fruit and Polenta Bread
Specials : Episode FLNSH-SP01
Ingredients:
Serves 4
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 chicken broth
Directions:
- 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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