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Polenta Stuffing

Polenta Stuffing recipe image
This International stuffing features Unsalted butter; divided, Mushrooms; sliced/divided, Onions; diced/divided, Water, Salt. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 234.7
Dietary: Gluten-free, Vegetarian
Description
This International stuffing features Unsalted butter; divided, Mushrooms; sliced/divided, Onions; diced/divided, Water, Salt. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 tablespoon Unsalted butter; divided
  • 2 pound Mushrooms; sliced/divided
  • 2 md Onions; diced/divided
  • 2 cup Water
  • 1/2 teaspoon Salt
  • 1/2 cup Yellow cornmeal
  • 1/4 teaspoon Fresh ground black pepper
  • 1/2 teaspoon Dried leaf thyme
  • 1/4 teaspoon Coriander
Directions
  1. 1
    Enough for an 8-pound bird.
  2. 2
    Melt half the butter in a very large skillet.
  3. 3
    Add half the mushrooms and half the onions and
  4. 4
    cook over medium
  5. 5
    heat until onions are soft and moisture from mushrooms has evaporated, about 15 minutes;
  6. 6
    set aside in a bowl.
  7. 7
    Repeat with remaining butter, mushrooms and onions.
  8. 8
    Pour water into a medium pan.
  9. 9
    Add salt and bring to a boil.
  10. 10
    Pour in the cornmeal in a slow, steady stream, stirring constantly, for 15 minutes.
  11. 11
    Scrape the polenta into the mushrooms.
  12. 12
    Add the pepper, thyme and coriander; mix well.
  13. 13
    Let cool to room temperature before stuffing bird.
  14. 14
    Or bake stuffing in a greased, covered loaf pan in preheated 375-degree oven for 30 minutes.
  15. 15
    printed in the Star-Tribune, Minneapolis-St.
  16. 16
    Paul, Minnesota, November 21, 1993

Nutrition Facts

Servings 1

Amount Per Serving
Calories 234.7kcal
% Daily Value *
Total Fat 8.1g13%
Saturated Fat 4.1g21%
Cholesterol 16.1mg6%
Sodium 2456.1mg103%
Total Carbohydrate 35.2g12%
Dietary Fiber 5.6g23%
Sugars 7.4g
Protein 10.2g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, black, boiling, butter, coriander, cornmeal, diceddivided, divided, dried, fresh, ground, international, leaf, mushrooms, onions, pepper, polenta, salt, sliceddivided, stuffing
Read it online: https://www.chefs-mate.com/recipe/polenta-stuffing/