POLENTA WITH PEPPERS
Provided by Amanda Hesser
Categories appetizer
Time 20m
Yield 24 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Whisk together oil, vinegars and salt and pepper. Add peppers and shallot. Set aside to marinate.
- Cook polenta according to package directions and stir in the cream and butter at the end. Season with salt and pepper. Immediately pour onto a baking sheet lined with parchment paper and spread evenly. Set aside to set and cool.
- Cut rounds of polenta with a cookie cutter. Top with peppers and a basil leaf.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 85 milligrams, Sugar 1 gram, TransFat 0 grams
POLENTA-STUFFED PEPPERS
Provided by Food Network
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Cut the tops off the bell peppers and remove the seeds and ribs. Slice each chile in 1/2 from stem end to blossom end. Arrange in a shallow, buttered baking dish.
- Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until the onion softens, 3 to 4 minutes. Add the cornmeal and stir to mix. Slowly pour in the chicken broth, stirring to combine. Add the cream, corn, basil, cilantro, salt, and 1/4 cup of the Parmesan. Cook, stirring constantly with a wooden spoon, until the polenta becomes as thick, about 10 minutes. Remove from heat.
- Meanwhile, preheat the oven to 375 degrees F.
- Fill the bell peppers with the polenta. Sprinkle with the remaining Parmesan and the Gruyere. Bake for 20 to 25 minutes, until golden and bubbling. Serve hot. (The peppers can be stuffed and baked the preceding day. To serve, bring to room temperature and reheat at 350 degrees F, for about 12 minutes).
POLENTA STUFFED SWEET BELL PEPPERS
I've made these several times, and they're quite tasty! You can either use your own cooked polenta or commercially packaged cooked polenta, whichever you prefer.
Provided by Julesong
Categories Grains
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers and remove the seeds and membranes from the inside; set aside.
- Saute the garlic, green onion, and zucchini in the oil over medium heat until the zucchini starts to soften; add the tomatoes, basil, balsamic vinegar, salt, and pepper, and heat for 5 minutes.
- While that's cooking, if you're using commercially packaged cooked polenta remove it from the packaging and briefly microwave for 2 to 3 minutes to soften.
- Stir the cooked polenta and cumin into the vegetable mixture until well incorporated, then removed from the heat and stir in the mozzarella.
- Fill the peppers with the polenta mixture and sprinkle each with a tablespoon of Parmesan and a dash paprika.
- Bake on a lightly sprayed cookie sheet at 350 degrees F for 30-40 minutes or until pepper has reached desired texture.
- Makes 4-6 servings (if you cut'em in half).
Nutrition Facts : Calories 383.4, Fat 10.9, SaturatedFat 3.6, Cholesterol 15.5, Sodium 780.3, Carbohydrate 63, Fiber 9.4, Sugar 10.5, Protein 13.1
STUFFED RED PEPPERS WITH CHEESY POLENTA AND GREEN CHILES
Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004
Provided by Sharon123
Categories Grains
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the bell peppers in half and remove and discard the seeds and membranes. Place the bell pepper cups in a lightly greased 13" x 9" baking dish.
- Whisk together the polenta and the next 5 ingredients in a large saucepan over medium heat and bring to a boil. Cook, whisking constantly, for 5-7 minutes or until the polenta thickens. Stir in the cream and the next 4 ingredients, blending well.
- Spoon the mixture into pepper cups and bake at 400F for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro sprigs, if desired.
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