Yield: 1 Servings
|2 tablespoons||Unsalted butter; divided|
|2 pounds||Mushrooms; sliced/divided|
|2 mediums||Onions; diced/divided|
|½ cup||Yellow cornmeal|
|¼ teaspoon||Fresh ground black pepper|
|½ teaspoon||Dried leaf thyme|
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
Source: Adapted from "What's for Dinner?" by Michael Roberts.
printed in the Star-Tribune, Minneapolis-St. Paul, Minnesota, November 21, 1993