Polenta "Cornbread" Stuffing

I know I haven't posted on here in ages and I don't have time today either, but I'm having a team potluck at my house tomorrow and I'm making this recipie (which I invented) - so I thought I'd share it with all of you.
Polenta "cornbread" stuffing(read through before cooking)
2 3/4 cups boiling water
1 cup cold water
1 cup cornmeal
1/2 tsp. salt
1/2 tsp. dried rubbed sage
'some' chopped dried fruit (I used golden raisins and apricots - maybe a handful total)
1/2 chopped onion
1 chopped apple
3 pattees of Morningstar sausage
lots of butter (or the vegan equivalent, whichever you prefer)
'some' broth
Boil 2 3/4 cups of water.  While it's getting hot, mix the cold water,cornmeal, salt and sage.  When the water is boiling add the cornmeal mix all at once while stirring with a wooden spoon.  Turn the heat down to low IMMEDIATELY. Continue stirring until the mixture is thicker but you can still stir it.  Add the dried fruit and stir until evenly distributed.  Now you can ignore it for awhile.  Make sure the heat is on low.  It will be very sticky but it won't burn.  Stir every once in a while for an hour to an hour and a half.  When you're tired of doing that, get out a square pan and spray it with pam or grease it in some other way.  Put the polenta into the pan and spread it out as best you can.  Spraying the spoon with pam can be very helpful for this.  Put the pan into the refrigerater overnight. 
When the polenta has congeled, take it out of the pan and cube it.  How big you want the cubes is up to you.  Using a nonstick pan (very important) fry the cubes in butter.  I did 4 out of 6 sides.  When they're done put them in a baking dish (any kind).  Now fry the morningstar pattees.  When they're done, remove them, chop them up and throw them in with the polenta.  Next fry the onion in butter.  Now would be a good time to preheat the oven to 350.  When the onion almost soft, add the apples and keep frying until the apples are soft.  Now throw everything into the baking dish with the polenta.  Stir and add some broth - enough to cover the bottom of the pan, but not too much more than that.  Bake for a little while - maybe 20 minutes.
If you don't want to spend your entire life making this recipe there are a few shortcuts.
1.)  In the first step, you don't have to keep the polenta on the stove for an hour or more.  You can certainly take it off as soon as it gets very thick.  If you do this it will be less creamy and sweet, but still better than the stuff you buy at the store.
2.)  The polenta will congeal in an hour or two if you put it in the freezer.  If you don't care at all what it looks like you can just fry globs of it immediately after you're done making it - although this will be very messy and you will need to use a lot of butter.
3.)  Frying the polenta cubes is not necessary.  Doing so will give it a nice browned look and make it crispy and delicious on the outside.
<posted on 5.3.12>