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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Rev. 2:7

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

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

Polenta Stuffing

A bagel is a doughnut with the sin removed.
George Rosenbaum

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

Polenta Stuffing Recipe brought to you by Recipes To-Go

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

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