Name: Polenta and Sausage Stuffing
Cook time: 1 hr
Total time: 11/2 hr
Yield: Makes 8 servings
Ingredients: 1/2 stick (1/4 cup) unsalted butter plus additional for buttering pans; 6 1/2 cups water; 2 teaspoons salt; 2 cups quick-cooking polenta (11 ounces); 1 pound sweet Italian sausage, casings discarded; 2 tablespoons olive oil; 1 medium onion, chopped; 1 large garlic clove, minced; 2 cups reduced-sodium chicken broth (16 fluid ounces); 1 cup finely grated Parmigiano-Reggiano (2 ounces); 1/2 cup finely chopped fresh flat-leaf parsley

Polenta and Sausage StuffingRomulo Yanes

This stuffing uses polenta two ways—half of it is left creamy, while the other half gets browned, for a nice contrast of texture.

Cooks' note:

Stuffing, without parsley and cheese, can be prepared (but not baked) 1 day ahead and chilled, covered. Bring to room temperature; stir in parsley before proceeding.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.