Cornmeal Prosciutto Stuffing

Name: Cornmeal Prosciutto Stuffing
Yield: 6 portions
Ingredients: ½ teaspoon dried thyme leaves Freshly ground black pepper, to taste; 4 ounces prosciutto, thinly sliced (but not paper-thin) and slivered; 1 tablespoon chopped fresh rosemary leaves; 1 teaspoon crumbled dried sage; 1 cup Berta’s Chicken Stock or canned broth; 2 cups toasted white bread cubes; 1 cup Berta’s Chicken Stock or canned broth; ½ teaspoons salt; 3 cups water; 1 cup stone-ground cornmeal; 1 tablespoon butter; 1 onion, diced; 2 tablespoons olive oil; 2 cloves garlic, minced; 2 ribs celery, cut into ½-inch dice

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The flavors of Tuscany are brought together in this cornmeal stuffing. Serve it hot out of the oven with a steaming casserole of Braised Rabbit Smothered With Onions and a Chianti Classico.

Ingredients

3 cups water
½ teaspoons salt
1 tablespoon

Side dish

Method

Preheat the oven to 375°F. Butter a baking sheet and a 2½-quart ovenproof casserole.
Combine the water, salt, and butter in a heavy saucepan and heat just to a simmer.
Slowly add the cornmeal in a thin stream, whisking constantly. Lower the h