Sweet Peppers Stuffed with Polenta and Cheese
Appetizers • European
Description
Sweet Peppers Stuffed with Polenta and Cheese
Ingredients
- Butter 4 tablespoons
- Onion 1 head
- Dried Rosemary 1½ teaspoons
- Coarse Salt to taste
- Ground Black Pepper to taste
- Corn Grits ½ cup
- Blanched frozen corn 10 oz
- White Cheddar Cheese 1 piece
- Orange Bell Peppers 4 pieces
Step-by-Step Guide
Step 1
In a saucepan, melt 1 tablespoon of butter over medium heat. Sauté the finely chopped onion until soft, about 5 minutes, stirring occasionally. Pour in 3 cups of water and add rosemary, 2 teaspoons of salt, and ¼ teaspoon of black pepper. Bring to a boil.
Step 2
Whisk in the corn grits. Reduce to low heat and cook, stirring, until thickened, about 5 minutes. Remove from heat and stir in the corn, remaining butter, and half of the grated cheese.
Step 3
Cut the peppers in half lengthwise and remove the seeds. Place them in a baking dish and fill with the polenta mixture. Cool, cover with foil, and refrigerate (you can store them this way for up to 2 days).
Step 4
Preheat the oven to 390°F.
Step 5
Pour 0.5 cup of water into the baking dish, cover with foil again, and bake in the oven for 30 minutes.
Step 6
Remove the foil and sprinkle with the remaining cheese. Allow to brown, uncovered, for about 30 minutes. Serve immediately.
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