Yield: 1 Servings
|2 tablespoons||Unsalted butter|
|1 medium||Onion; diced|
|2 pounds||Fresh mushrooms; sliced|
|½ cup||Yellow cornmeal|
|¼ teaspoon||Ground pepper|
|¼ teaspoon||Ground coriander|
|½ teaspoon||Dried thyme|
Melt butter in skillet and add onions and mushrooms. Cook, stirring occasionally, until onions are soft and all liquid from mushrooms has evaporated, about 15 minutes. Scrape into work bowl and set aside.
Combine water and salt and bring to boil over high heat. Pour in cornmeal in slow, steady stream, stirring constantly. Cook 1 minute, then reduce heat to low. Cook, stirring constantly, another 15 minutes.
Scrape cornmeal mush over mushroom mixture. Add pepper, coriander, and thyme and mix well. Makes 2½ cups stuffing, enough for 1 capon or very large chicken.
The Record, Northern New Jersey, August 25, 1991