Cranberry Pork Polenta Stuffing (GF, DF) - A Dash of Megnut
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Cranberry Pork Polenta Stuffing

Polenta makes a great gluten-free substitute in a traditional stuffing in this cranberry pork polenta stuffing recipe. Sage and dried cranberries are added to the mix for a flavorful side dish!
Prep Time7 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: American
Servings: 12 servings
Calories: 251kcal
Author: Megan


For the Polenta:

  • 2 cups polenta not quick-cooking or instant
  • 6 cups water
  • 3 tsp salt divided
  • 1/2 tsp ground black pepper
  • 1 tbsp oil olive, avocado, vegetable
  • 1 lb ground pork
  • 1 cup yellow onion diced (about 1/2 large onion)
  • 2 cloves garlic minced
  • 1 cup dried sweetened cranberries
  • 2 tbsp chopped fresh sage or 1 tsp dried sage
  • 3/4 cup chicken stock make sure its gluten-free


  • Bring water to boil in a large pot. Slowly add polenta to the pot and stir constantly until the polenta and water are mixed. Lower the heat to medium-low. Add 2 teaspoons of the salt and the ground black pepper to the pot. Stir frequently for 10-15 minutes, or until polenta starts pulling away from the pot.
  • Pour into a 9x13 baking dish (sprayed with cooking spray), spread with a wet or oil covered spatula, and refrigerate for 30-45 minutes. Once the polenta has cooled and set, cut into 1/2 inch cubes.
  • Preheat the oven to broil. Toss the polenta cubes with 1 tablespoon of oil. Spread out into a single layer on a baking sheet (you may need two baking sheets).
  • Broil for 10 minutes. Flip and broil for another 10 min, watching to make sure the polenta doesn't burn. Remove from the oven. Turn the oven down to 400F after the polenta is broiled.
  • While the polenta is in the oven, make the pork. Preheat a large skillet over medium heat. Add the pork and cook 5-10 minutes, until browned and cooked through. Remove the pork with a slotted spoon to a large plate.
  • Leaving the fat from the pork in the pan, add the onions. Cook 5-7 minutes, until translucent.
  • Add the minced garlic and cook an additional 2-3 minutes.
  • Add the pork back into the skillet. Then add in the dried cranberries, polenta cubes, an additional teaspoon of salt, and the fresh sage. Toss until combined.
  • Pour the stuffing into a 9x13 pan coated with cooking spray. Drizzle 3/4 cup of chicken stock over the stuffing.
  • Bake at 400F for 18-23 minutes, until the top is crispy. Serve.


You can use pre-cooked polenta in the tube to cut out the first few steps if you prefer!


Calories: 251kcal | Carbohydrates: 31g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 631mg | Potassium: 187mg | Fiber: 1g | Sugar: 7g | Vitamin A: 75IU | Vitamin C: 1.5mg | Calcium: 20mg | Iron: 0.8mg