Polenta Stuffing Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Unsalted butter, divided
2 lbs: 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,
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 "Whats for Dinner?" by Michael Roberts.
printed in the Star-Tribune, Minneapolis-St. Paul, Minnesota,
November 21, 1993
Source from luhu.jp
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 "Whats for Dinner?" by Michael Roberts.
printed in the Star-Tribune, Minneapolis-St. Paul, Minnesota,
November 21, 1993
Source from luhu.jp
Tags
Stuffing