Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Unsalted butter
1 md Onion; diced
2 lb Fresh mushrooms; sliced
2 c Water
1/2 ts Salt
1/2 c Yellow cornmeal
1/4 ts Ground pepper
1/4 ts Ground coriander
1/2 ts Dried thyme

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

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