Ingredients
2 tbsp unsalted butter, divided
2 lb 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 "What's for Dinner?" by Michael Roberts.
printed in the Star-Tribune, Minneapolis-St. Paul, Minnesota,
November 21, 1993
Servings: 1 servings
Polenta Stuffing Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Food historians have traced the existence of recipes back into distant history, in fact as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that maybe, these, old cookbooks were just very simple pictorial instructions for preparing meals.
As we move into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes prepared by the Romans. In his works, Apicius tells us how the roman meals were separated into starters, entrees and afters, something we still use today. Aspicius describes how the chefs of Roman times were skilled in the use of many aromatic flavours, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from the East, including spices such as parsley and basil. The introduction of these new herbs and spices was responsible for a surge in manuscripts on cookery, many of which still exist in private cookery archives. By the arrival of the 20th century, recipe publications are starting to become popular as a result of increased literacy, more spare time and having more money. |
We hope you enjoy this Polenta Stuffing recipe.
