Polenta And Mushroom Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New Jersey | Stuffing | 1 | Servings | |
INGREDIENTS
| 2 | T | Unsalted butter |
| 1 | Onion, diced | |
| 2 | lb | Fresh mushrooms, sliced |
| 2 | c | Water |
| 1/2 | t | Salt |
| 1/2 | c | Yellow cornmeal |
| 1/4 | t | Ground pepper |
| 1/4 | t | Ground coriander |
| 1/2 | t | Dried thyme |
INSTRUCTIONS
Melt butter in skillet and add onions and mushrooms. Cook, stirring occasionally, until onions are soft and all liquid from mushrooms has evaporated, about 15 minutes. Scrape into work bowl and set aside. Combine water and salt and bring to boil over high heat. Pour in cornmeal in slow, steady stream, stirring constantly. Cook 1 minute, then reduce heat to low. Cook, stirring constantly, another 15 minutes. Scrape cornmeal mush over mushroom mixture. Add pepper, coriander, and thyme and mix well. Makes 2 1/2 cups stuffing, enough for 1 capon or very large chicken. The Record, Northern New Jersey, August 25, 1991 Posted to MM-Recipes Digest V3 #321 Date: Sat, 23 Nov 1996 22:51:32 +0000 From: Linda Place <placel@worldnet.att.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 673
Calories From Fat: 249
Total Fat: 28.6g
Cholesterol: 61.1mg
Sodium: 1251.8mg
Potassium: 3250.7mg
Carbohydrates: 87.8g
Fiber: 16g
Sugar: 23g
Protein: 34.6g