Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Unsalted butter; divided |
2 pounds | Mushrooms; sliced/divided |
2 mediums | Onions; diced/divided |
2 cups | Water |
½ teaspoon | Salt |
½ cup | Yellow cornmeal |
¼ teaspoon | Fresh ground black pepper |
½ teaspoon | Dried leaf thyme |
¼ teaspoon | Coriander |
Enough for an 8-pound bird.
Melt half the butter in a very large skillet. Add half the mushrooms and half the onions and cook over medium heat until onions are soft and moisture from mushrooms has evaporated, about 15 minutes; set aside in a bowl. Repeat with remaining butter, mushrooms and onions.
Pour water into a medium pan. Add salt and bring to a boil. Pour in the cornmeal in a slow, steady stream, stirring constantly, for 15 minutes. Scrape the polenta into the mushrooms. Add the pepper, thyme and coriander; mix well. Let cool to room temperature before stuffing bird. Or bake stuffing in a greased, covered loaf pan in preheated 375-degree oven for
30 minutes.
Source: Adapted from "What's for Dinner?" by Michael Roberts.
printed in the Star-Tribune, Minneapolis-St. Paul, Minnesota, November 21, 1993