POLENTA & MUSHROOM STUFFING

      Title: POLENTA & MUSHROOM STUFFING
  Categories: Stuffing
       Yield: 1 Servings
  
       2 tb Unsalted butter
       1 md Onion; diced
       2 lb Fresh mushrooms; sliced
       2 c  Water
     1/2 ts Salt
     1/2 c  Yellow cornmeal
     1/4 ts Ground pepper
     1/4 ts Ground coriander
     1/2 ts 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 2 1/2 cups stuffing, enough for 1 capon or
   very large chicken.
   
   The Record, Northern New Jersey, August 25, 1991
[ add our full cookbook to your website ] [ Search The Cookbook ]