Polenta stuffing

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

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