Sweet Peppers Stuffed with Polenta and Chanterelles
Main Dishes • Italian
Description
Sweet Peppers Stuffed with Polenta and Chanterelles
Ingredients
- Pickled Chanterelles 10 oz
- Olive Oil 4 tablespoons
- Thyme 1 sprig
- Parsley 3 sprigs
- Cheshire Cheese 5 oz
- Onion 1 piece
- Garlic 1 clove
- Coarse Salt 1 teaspoon
- Coarse Cornmeal ½ cup
- Orange Bell Peppers 4 pieces
Step-by-Step Guide
Step 1
Finely chop the boiled chanterelles and sauté them in 2 tablespoons of olive oil for 10 minutes, remove from heat and mix with finely chopped thyme and parsley leaves. Grate the cheese on a coarse grater.
Step 2
In a deep skillet, heat 2 tablespoons of olive oil and sauté the finely chopped onion until translucent, about 5 minutes, then add the minced garlic and sauté, stirring, for 1 minute.
Step 3
Pour 2 cups of water into the skillet, add salt, and bring to a boil over high heat. While constantly stirring with a wooden spoon, gradually add the cornmeal to the boiling water. Reduce the heat and cook, stirring, until thickened. If necessary, add a little more cornmeal or water.
Step 4
Remove from heat and combine with the mushrooms and half of the cheese. Cut off the tops of the peppers with the stems and remove the seeds. Stuff the peppers with the polenta and mushroom mixture, remembering to cover them with the 'lids' again.
Step 5
Preheat the oven to 390°F. Place the peppers in a baking dish, pour in a little water (100–150 ml), and cover with foil. Bake the peppers in the oven for half an hour, then uncover the dish, remove the tops from the peppers, sprinkle the tops with cheese, drizzle with olive oil, and return them to the oven for about 10 minutes to brown. Before serving, remember to put the 'lids' back in place.
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