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Polenta Stuffing + Chocolate Pepper Pots de Creme

  • Author: Superman Cooks
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: side dishes

Description

Polenta Stuffing with Sausage and Crispy Sage is a non-traditional Thanksgiving side you have to try! For dessert: Chocolate Pots de Crème!


Ingredients

Scale

FOR THE POLENTA STUFFING

  • 2 Cups Colavita Polenta
  • 3 1/2 C Water
  • 6 Oz Pork Sausage
  • 1 C dried Cranberries
  • 4 TBSP Colavita Garlic Olive Oil
  • 1/2 C shelled Pistachios
  • 12 Fresh Sage leaves
  • 2 TBSP Colavita Olive Oil

FOR THE CHOCOLATE PEPPER POTS DE CRÈME:

  • 1 bar (3.5 oz) Perugina 70% Cacao Bittersweet Chocolate
  • 1 bar (3.5 oz) Perugina Dark Chocolate Orangello
  • 2 Perugina Baci Milk Chocolate Hazelnut Candy
  • 2/3 cup heavy whipping cream
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • 1/4 teaspoon cayenne pepper
  • 1 egg
  • orange zest for garnish

Instructions

FOR THE POLENTA STUFFING:

  1. In a large sauce pan, bring 2 1/2 C water to a boil.
  2. Mix one Cup Polenta into a medium bowl with one Cup water and stir.
  3. Once water has boiled, slowly pour Polenta and water mixture into boiled water and cook until thickened for 5 minutes stirring constantly
  4. Pour Polenta onto a sheet pan 8x12 and allow to cool until completely firm.
  5. Brush 4 tablespoons garlic olive oil over top of Polenta and place in oven under broiler until golden brown, turning pan as needed ( about 10 minutes)
  6. In medium saute pan brown sausage and crumble while cooking.
  7. Remove from pan and set aside.
  8. In same saute pan add 2 TBSP Colavita Olive oil and add pistachios and cranberries and cook over low for 5 minutes.
  9. Tear sage leaves and add to saute pan and allow to crisp in oil with berries and nuts.
  10. As Polenta gets browned, remove from broiler and cut into 1/2 inch squares to resemble croutons.
  11. Combine all ingredients, polenta squares, sausage, cranberries, pistachios and sage into large mixing bowl and mix thoroughly.
  12. Place in oven safe bowl and place in oven set to 325 degrees for 15 minutes.
  13. Serve immediately.
  14. (prep time: 20 min, cook time: 30 min, yield: 6 servings)

FOR THE CHOCOLATE PEPPER POTS DE CRÈME:

  1. Using a knife, chop chocolate into very small pieces
  2. In a sauce pan, bring milk and cream to near boil
  3. Add vanilla and cayenne pepper
  4. Stir until combined
  5. Remove mixture from heat.
  6. Pour milk mixture over chocolate and stir until chocolate is melted.
  7. Crack egg into small bowl. Whisk.
  8. Pour egg into chocolate mixture, whisking rapidly until combined.
  9. Pour mixture into small cups and refrigerate for at least 5 hours
  10. Remove cups from refrigerator 20 minutes before serving.
  11. Chop Baci into small pieces and sprinkle on top of chocolate pots. Add orange zest for garnish
  12. (prep time: 10 mins, cook time: 15 mins, set up time: 5 hours, Yield: 4- 1/2 cup portions)

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