Apple Polenta Stuffing

HomeClinics & ProgramsELLICSR KitchenApple Polenta Stuffing

Skill Level	Intermediate

Preparation Time	15 minutes	Total Time	55 minutes
Servings	10	Cost Per Serving	$0.73

Polenta

1 cup	Cornmeal (Polenta)
3 cups	Water or Vegetable Stock
1/4 cup	Milk
1 tbsp	Rosemary, finely chopped
1 tbsp	Olive Oil
1/4 cup	Parmesan or Pecorino Cheese, grated
To taste	Sea Salt and Freshly Ground Black Pepper

Saute

1	Medium Red Onion, roughly chopped
2 cloves	Garlic, finely copped
1/2 cup	Squash (any kind), diced
2	Macintosh Apples (use your favourite apple), core removed and diced
1/2 cup	Dried Cranberries
1 cup	Fennel Bulb, diced
10-12	Sage Leaves
1 tbsp	Olive Oil
1/4 cup	Pine Nuts (optional)
To taste	Sea Salt and Freshly Ground Black Pepper

Preheat the oven to 400 degrees F.
In a medium sauce pot, bring 3 cups of water to a bowl and reduce to a simmer. Slowly pour in the cornmeal and stir with a whisk to avoid clumping. Continue to stir while adding in the remaining polenta ingredients. If the mixture is bubbling intensely, turn down the heat. Cook for about 10 minutes, stirring constantly.
Carefully pour polenta out into an oiled baking dish so that the polenta is about ½ inch to 1 inch high. Allow to cool, then refrigerate.
In a large saute pan over medium heat, add the oil. Add the onion, fennel and garlic, and cook for about 10 minutes until softened. Add the squash, apples and sage and cook for another 5 minutes. Remove from heat and stir in the dried cranberries. Season to taste.
Cut up the cooled polenta into cubes, combine with the sautéed ingredients and place into a baking dish. Top with pine nuts and place into the oven for about 10 to 15 minutes or until golden brown.

PDF link to nutrition facts for Apple Polenta Stuffing

Along with rice and wheat, corn is one of the most consumed grains in the world. Polenta is made from corn that has been ground and had the germ removed.
Yellow corn is an excellent source of carotenoids, plant chemicals that are powerful antioxidants. Research on corn has shown that the carotenoids are better absorbed when corn has been ground, like in foods such as polenta. Carotenoids are also fat-soluble, which means they are better absorbed when eaten with a source of fat.
Several research studies have shown that the fibre in corn supports the growth of healthy bacteria in the colon. These bacteria convert the fibre into energy for the cells of the intestines and reduce colon cancer risk.