POLENTA STUFFING

      Title: POLENTA STUFFING
  Categories: Stuffing
       Yield: 1 Servings
  
       2 tb Unsalted butter; divided
       2 lb Mushrooms; sliced/divided
       2 md Onions; diced/divided
       2 c  Water
     1/2 ts Salt
     1/2 c  Yellow cornmeal
     1/4 ts Fresh ground black pepper
     1/2 ts Dried leaf thyme
     1/4 ts 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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