Red Bell Peppers Stuffed With Herb Polenta |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A delight to the eyes and palate Ingredients:
2 sweet red peppers, halved & seeded |
3 tablespoons butter |
2 tablespoons fresh parsley, chopped |
1/4 teaspoon rosemary |
1/2 teaspoon thyme |
2 teaspoons instant minced onion, softened |
2 cups water |
3/4 teaspoon salt |
3/4 cup yellow cornmeal |
1/2 cup cheddar cheese, grated |
1/3 cup whole milk |
1/4 teaspoon black pepper |
Directions:
1. Melt butter in 2 quart sauce pan.
2. Saute' herbs and onion til soft.
3. Add water, bring to boil, add salt.
4. Gradually whisk in the cornmeal.
5. reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes.
6. Remove from heat.
7. Add the cheese, stir til melted.
8. Season with salt and pepper.
9. Fill pepper halves with polenta, mounding.
10. Place in casserole dish, bake 375' til peppers are soft and polenta heated thru.
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