Michael Smith & Debbie Gold
Co-Executive Chefs, The American Restaurant Kansas City, Missouri
and Andouille Sausage "Stuffing" Adapted from Michael Smith and Debbie Gold
Yield: 6 servings
Tip: The best way to get a nice tight roll is to sprinkle a small
amount of water on the counter top, then put the plastic wrap down.
The plastic wrap will "stick" to the counter and give some resistance,
so a tight roll can be achieved.
1 cup instant polenta
3 cups chicken stock, homemade or low-sodium canned
3 Tablespoons extra virgin olive oil
2 teaspoons butter
2 garlic cloves, chopped
1 cup cooked Swiss chard, finely chopped
1 cup andouille sausage, small dice
For the polenta, heat a medium saucepot. Add olive oil and garlic. Lightly
cook garlic, then add
chicken stock and bring to a boil. Add butter and, stirring continuously,
slowly sprinkle polenta into
Lower heat and continue to stir letting polenta thicken. Season with
salt and pepper.
Continue to cook polenta over low heat until it is creamy, approximately
15-20 minutes. Keep
warm and set aside.
For the filling, heat a medium skillet and cook andouille sausage for
3-4 minutes. Remove sausage
from the pan and set aside.
To roll the stuffing, spread a 12 x 8 inch sheet of plastic wrap on
a work surface. Spoon 2 to 3 large
scoops of polenta on the plastic wrap. With the back of a spoon, make
indents along the polenta.
Fill indents with Swiss chard and sausage. Roll the plastic wrap into
a log (folding the chard and
the middle of the polenta). Secure and tighten the polenta log with
a second sheet
of plastic wrap if necessary. Repeat steps until polenta, sausage and
chard are gone. Refrigerate
to chill for