Free Recipe Polenta Stuffing
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Ingredients for Polenta Stuffing Recipe
2 tb Unsalted butter; divided
2 lb Mushrooms; sliced/divided
2 md Onions; diced/divided
2 c Water
1/2 ts Salt
1/2 c Yellow cornmeal
1/4 ts Fresh ground black pepper
1/2 ts Dried leaf thyme
1/4 ts Coriander
Polenta Stuffing Preparation
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 Posted to MM-Recipes Digest V3 #321 Date: Sat, 23 Nov 1996 22:51:32 +0000 From: Linda Place <placel@worldnet.att.net>
Cooking Temperature:
Recipe Serves: 1
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