Recipe courtesy of Nicole Aloni

Polenta-Stuffed Peppers

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 50 min
  • Cook: 40 min
  • Yield: 8 to 10 servings
Save Recipe

Ingredients

4 red or yellow bell peppers, large poblano chiles, or a combination

1 tablespoon unsalted butter

1/2 cup minced onion

1 1/2 tablespoons minced garlic

1 cup coarse cornmeal or polenta

3 1/2 cups chicken broth

1/2 cup heavy cream

3/4 cup fresh or canned, drained corn kernels

1/3 cup chopped fresh basil

1/3 cup chopped fresh cilantro

3/4 teaspoon kosher salt

1/2 cup freshly grated Parmesan

1/2 cup shredded Gruyere

Directions

  1. 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.
  2. 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.
  3. Meanwhile, preheat the oven to 375 degrees F.
  4. 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).
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes

Lemon Pepper Orzo

Paneer-Stuffed Peppers

Lemon-Pepper Fettuccine

Stuffed Poblano Peppers

Peppers and Asparagus Frittata

Stuffed Peppadew Peppers

Roasted Pepper Soup