Polenta-Stuffed Peppers
- Serves 4
- Prep time: 30 minutes
- Total time: 1 hour 30 minutes
Polenta thickens as it cools, so fill the peppers as soon as it's cooked. If serving immediately, bake peppers right after they're filled (reduce cooking time slightly).
Ingredients
- 4 tablespoons butter
- 1 onion, finely chopped
- 1 1/2 teaspoons finely chopped fresh rosemary (or 3/4 teaspoon dried rosemary, crumbled)
- coarse salt and ground pepper
- 1/2 cup yellow cornmeal
- 1 package (10 ounces) frozen corn kernels, thawed
- 1 cup shredded sharp white cheddar cheese
- 4 red bell peppers, halved lengthwise through stem, ribs and seeds removed
Directions
- In a medium saucepan, melt 1 tablespoon butter over medium-high. Cook onion, stirring often, until lightly browned, 5 minutes. Add 3 cups water, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper; bring to a boil.
- Whisking constantly, gradually add cornmeal, whisking until incorporated before adding more. Reduce to a simmer; cook, whisking frequently, until thickened, about 5 minutes. Remove from heat; stir in corn, remaining 3 tablespoons butter, and half the cheese until melted.
- Place peppers in a large baking dish; fill with polenta mixture. Cool to room temperature. Cover tightly with foil; refrigerate until ready to use, up to 2 days.
- Preheat oven to 400°. Pour 1/2 cup water in bottom of baking dish. Cover with foil; bake 30 minutes. Remove foil; sprinkle with remaining cheese.
- Return to oven; bake, uncovered, until cheese is golden and peppers are very tender, about 30 minutes more. Serve immediately.
Note: If possible, buy Holland bell peppers for this recipe; they are almost uniform in size and have the perfect shape for stuffing.
Note: Arrange peppers snugly in a baking dish, making sure they won't topple over. Divide polenta mixture evenly among peppers.
Source: Everyday Food - Issue 21, April 2005, Page 83.