September, 2010 - Volume 10, Issue 12



Polenta Stuffed Peppers



Use your favorite sweet pepper or chili for this easy recipe.

	4 peppers 1 tablespoon olive oil or butter 1/2 cup onion, minced 4 large cloves of garlic, minced 1 cup dry polenta 3 1/2 cups chicken broth 1/2 cup heavy cream 3/4 cup corn kernels 1/3 cup fresh basil, chopped 1/3 cup cilantro, chopped 3/4 teaspoon salt 1/2 cup grated Parmesan or Asiago 1/2 cup shredded Gruyere cheese

Cut peppers in half from stem to blossom end, remove seeds and ribs and arrange, cut side up, in a buttered baking dish. Cook onion and garlic in oil over medium heat until soft. Stir in the polenta. Slowly pour in the broth, stirring to combine. Add corn, basil, cilantro, salt and 1/4 cup parmesan. Cook, stirring constantly until thick, about 10 minutes. Fill peppers with polenta, top with
parmesan and gruyere and bake 20 to 25 minutes at 375°.