Ingredients
2 tbsp unsalted butter
1 medium onion, diced
2 lb fresh mushrooms, sliced
2 cup water
1/2 tsp salt
1/2 cup yellow cornmeal
1/4 tsp ground pepper
1/4 tsp ground coriander
1/2 tsp dried thyme
Directions
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
Servings: 1 servings
Polenta & Mushroom Stuffing Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Mushroom; Vegetable
The History of Recipes
Experts have traced the existance of recipes back into the distant past, in fact as far as the ancient Egyptians, and quite possibly further than that. Having said that, sadly, these ancient records were just simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to academics is a series of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As our culinary historical trip moves to more modern times we find some recipe books published in the 14th Century : a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian food that is served today, but rather descriptions of the types of food cooked for the rich people of those days. In the 15th century, people returning from the crusades brought back many foods and spices from middle-east cuisine, including coriander, parsley, basil and rosemary. These new foods and tastes led to an eruption in recipe publications, the majority of which still exist in academic collections. Over the following few centuries, the powerful and rich competed to offer the most extravagent banquests, and because of this the best cooks and their collection of recipes were at a premium. However, it was during the 19th century that haute cuisine and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes common in their social group. The arrival of TV gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Polenta & Mushroom Stuffing recipe.
