Title: Polenta & mushroom stuffing
 Categories: Stuffing
      Yield: 1 Servings
 
      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