Polenta, Prosciutto, & Porcini Stuffing
Source of Recipe
"50 Best Stuffings and Dressings", by Rick Rodgers
1 1/2 teaspoons salt
2 cups yellow cornmeal
-- (preferably stone-ground)
1 ounce dried porcini mushrooms
-- (1 cup)
or
1 ounce dried Polish mushrooms
-- (1 cup)
2 tablespoons olive oil
3/4 pound mixed wild mushrooms* -- trimmed and
-- sliced
4 ounces prosciutto -- thickly sliced,
-- cut into 1/4-inch dice
6 scallions -- chopped
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried sage -- crumbled
2 garlic cloves -- minced
1/4 teaspoon pepper -- freshly ground
1/2 pound Italian or French bread -- cut into
-- 1/2-inch cubes and dried
-- overnight or in the oven
-- (about 5 cups)
1/4 cup freshly parsley -- chopped
1 cup turkey or chicken broth -- as needed
-- (up to 1 1/2 cups)
*Use cremini, stemmed shiitakes, or chanterelles
Lightly oil a rimmed baking sheet. In a medium, heavy-bottomed saucepan, bring 4 cups water and 1 teaspoon of the salt to a boil over high heat. Whisking constantly, gradually, add the cornmeal. Reduce the heat to low and simmer, stirring often with a wooden spatula, until the polenta is very thick and smooth, about 2 minutes. (The polenta will finish cooking when the stuffing is baked.)
Pour out onto the prepared baking sheet. Using an oiled metal spatula, spread the hot polenta in a slab about 1/2-inch thick. Let cool completely until firm, about 45 minutes. Cut the cooled polenta into 1-inch squares. (The polenta squares can be prepared up to 1 day ahead, covered, and refrigerated.)
Place the dried mushrooms in a small heatproof bowl and cover with 1 cup boiling water; let stand until softened, 15 to 30 minutes. Lift out the mushrooms and chop them. Strain the soaking liquid through a wire sieve lined with a damp paper towel and reserve the liquid.
In a large skillet, heat the oil over medium heat. Add the fresh mushrooms, prosciutto, scallions, rosemary, sage, garlic, pepper, and remaining 1/2 teaspoon salt. Cook, stirring often, until the mushrooms give off their juices, about 5 minutes. Add the soaked mushrooms and the reserved soaking liquid and bring to a boil. Cook, stirring occasionally, until the mushrooms are tender and about 1/2 cup of liquid remains, 8 to 10 minutes.
Scrape the mushrooms into a large bowl. Stir in the bread cubes, polenta, and parsley. Gradually stir in about 1 cup broth, until the stuffing is evenly moistened but not soggy. Use as a stuffing. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover and bake as a side dish.
Makes about 8 cups
Note: This is a great stuffing for turkey or chicken. It can double as a side dish for pork too.
Categories: Holiday, Stuffings
Recipe typed for you by Judi Mae Phelps.
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