Andouille and Dijon polenta from The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks by Amanda Hesser and Merrill Stubbs

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kfaber on December 14, 2013

    This is a nice warm and rich dish for a cold snowy day. Would definitely make it again

  • L.Nightshade on June 21, 2012

    An interesting way of making polenta. I had fully cooked Andouille, so I sautéed the onion (and some garlic) in duck fat, then added the chopped Andouille. Used duck stock instead of chicken stock, and used an entire big bunch of spinach instead of the small amount called for. Made the dijon sauce as directed. This was a lovely, rich dish. It was our entire meal after a busy day. I'd like to try it with some diced zucchini in the sauté. Next time a tomato salad will accompany.

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