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
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Worries go down better with soup. |
| Jewish Proverb |
This Recipe for Polenta Stuffing is one of thousands in the Recipes-to-go Bread Cookbook.
Food Tip |
If you enjoy this Polenta Stuffing Recipe - you should enjoy the recipe collections you can find on the websites below:
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
Food Tip |
This is a recipe for Polenta Stuffing from the recipe cookbook of Recipes-to-go (Bread)
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
Herb Tip |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
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