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
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
Food Tip |
Do vegetarians eat animal crackers? |
| Author Unknown |
This Recipe for Polenta Stuffing is one of thousands in the Recipes-to-go Bread Cookbook.
What do snowmen eat for breakfast? Snowflakes. |
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Food Tip |
This is a recipe for Polenta Stuffing from the recipe cookbook of Recipes-to-go (Bread)
Rice is born in water and must die in wine. |
| Italian Proverb |
Never eat more than you can lift. |
| Miss Piggy |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
Food Tip |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
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
Polenta Stuffing Recipe brought to you by Recipes To-Go