Polenta stuffing

1. Enough for an 8-pound bird.
2. melt half the butter in a very large skillet.
3. 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.
4. Repeat with remaining butter, mushrooms and onions.
5. Pour water into a medium pan. Add salt and bring to a boil.
6. Pour in the cornmeal in a slow, steady stream, stirring constantly, for 15 minutes.
7. Scrape the polenta into the mushrooms.
8. Add the pepper, thyme and coriander; mix well.
9. Let cool to room temperature before stuffing bird.
10. Or bake stuffing in a greased, covered loaf pan in preheated 375°F oven for 30 minutes.