Title: Polenta stuffing
 Categories: Stuffing
      Yield: 1 Servings
 
      2 tb Unsalted butter; divided
      2 lb Mushrooms; sliced/divided
      2 md Onions; diced/divided
      2 c  Water
    1/2 ts Salt
    1/2 c  Yellow cornmeal
    1/4 ts Fresh ground black pepper
    1/2 ts Dried leaf thyme
    1/4 ts Coriander
 
  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.