Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 6 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 1 cup polenta
- 1 cup Woolworths gluten-free self-raising flour
- 1 cup Woolworths buttermilk
- 2 eggs
- 125grams unsalted butter, melted
- 100grams bacon, chopped
- 4 spring onions, thinly sliced
- 1 cup coarsely grated cheddar cheese
- 1 large jalapeño, finely chopped
- 2 stalks celery, thinly sliced
Description
Add a delightful touch to your holiday feast with this gluten-free cornbread-style stuffing, which will perfectly complement any festive main course.
Instruction tip
Serving tip:Serve this stuffing recipe as a side dish to your main spread.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Grease and line the base and sides of a 20cm (base measurement) square cake pan.
Step 2 of 4
Place polenta and flour in a large bowl. Season. Mix until well combined. Place buttermilk, eggs and half of the butter in a small bowl. Whisk until well combined. Add to the polenta mixture. Mix until just combined. Pour into prepared pan. Smooth the surface. Bake for 20 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside for 5 minutes before removing from the pan. Set aside to cool slightly.
Step 3 of 4
Break cornbread into bite-sized pieces. Place cornbread, bacon, onion, cheese, jalapeño and celery in a large bowl. Drizzle with remaining butter. Mix until well combined.
Step 4 of 4
Transfer mixture to a baking dish or tray. Bake for 20 minutes or until golden.
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