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Polenta with Chicken Apple Sausage & Fontina Cheese

Cummulative Rating

Servings
Makes 4-6 servings.
Difficulty
Easy

Ingredients

1 lb. ground chicken
2 Granny Smith apples, peeled, cored and cut into a small dice
1-1/2 teaspoons slat
1 teaspoon freshly ground black pepper
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 Tablespoon olive oil
1 garlic, minced
3 cups gf Chicken Stock
1 cup polenta
4 Tablespoons unsalted butter, cut into 4 pieces
1/4 cup freshly grated Parmesan cheese
1-1/2 cups Fontina cheese, grated

Directions

Preheat the oven to 350°F.

In a large bowl, combine the ground chicken, 1/2 cup diced apples, 1-1/2 teaspoons salt, 1 teaspoon freshly ground black pepper, sage, thyme, cinnamon and ginger. Mix well; set aside.

In a large skillet, heat olive oil over medium high heat. Add garlic and sausage. Cook sausage, stirring occasionally, until browned all over. Remove from heat and set aside.

Meanwhile, bring 3 cups of gf chicken stock to a boil in a large saucepan. Reduce heat to medium and the polenta in a steady stream. Cook, stirring constantly, until polenta thickens, about 5 minutes. Add the butter and parmesan to the polenta and stir to blend. Add the remaining apples, browned sausage, Parmesan, and 1 cup Fontina cheese. Stir to blend. Adjust seasonings to taste with salt and freshly ground black pepper.

Transfer the polenta mixture to a lightly oiled 1-1/2 quart gratin dish. Sprinkle the top with the remaining Fontina cheese. Bake for 10-15 minutes or until cheese is bubbly. (If you like the cheese slightly browned in spots, put it under the broiler at the end of the baking time for about 1 minute.)

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Reviews

Posted By Member: Sharon Free
Posted Date: 8/23/2006

This was really easy and very delicious. Making fresh sausage without all that filler was simple and the herbs and spices shined through. Will be a keeper in my recipe folder!

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