Polenta Stuffing Recipe

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Polenta Stuffing Ingredients

2 tbsp unsalted butter, divided
2 lb mushrooms, sliced/divided
2 medium onions, diced/divided
2 cup water
1/2 tsp salt
1/2 cup yellow cornmeal
1/4 tsp fresh ground black pepper
1/2 tsp dried leaf thyme
1/4 tsp coriander

A Recipe for
Polenta Stuffing

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This is a recipe for Polenta Stuffing from the recipe cookbook of Recipes-to-go (Bread)

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It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

Polenta Stuffing

Cooking is at once child's play and adult joy. And, cooking done with care is an act of love
Craig Clairborne

Polenta Stuffing Directions

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

Serves: 1

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Polenta Stuffing Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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