Michael Smith & Debbie Gold
Co-Executive Chefs, Forty Sardines
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 imported Italian 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
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 the stock. 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 sausage into 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 1 hour.
To serve, cut polenta into thick slices. Arrange on an ovenproof
serving platter. Warm in the oven just before serving.