POLENTA-STUFFED PEPPERS
Polenta thickens as it cools, so fill the peppers as soon as it's cooked. If serving immediately, bake peppers right after they're filled (reduce cooking time slightly).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h30m
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt 1 tablespoon butter over medium-high. Cook onion, stirring often, until lightly browned, 5 minutes. Add 3 cups water, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper; bring to a boil.
- Whisking constantly, gradually add cornmeal, whisking until incorporated before adding more. Reduce to a simmer; cook, whisking frequently, until thickened, about 5 minutes. Remove from heat; stir in corn, remaining 3 tablespoons butter, and half the cheese until melted.
- Place peppers in a large baking dish; fill with polenta mixture. Cool to room temperature. Cover tightly with foil; refrigerate until ready to use, up to 2 days.
- Preheat oven to 400 degrees. Pour 1/2 cup water in bottom of baking dish. Cover with foil; bake 30 minutes. Remove foil; sprinkle with remaining cheese.
- Return to oven; bake, uncovered, until cheese is golden and peppers are very tender, about 30 minutes more. Serve immediately.
POLENTA-STUFFED PEPPERS
Steps:
- Preheat oven to 375°F. Spray 8-inch square baking dish with cooking spray. Cut tops off peppers about 1/4 inch below stems. Scoop out seeds and veins. In medium saucepan, heat oil over medium heat. Add onion, and cook, stirring frequently, until softened, 5 minutes. Add zucchini and garlic, and cook, stirring frequently, until softened, 5 minutes. Add 2 cups water, and bring to a boil. Slowly stir in polenta. Cook, stirring constantly, until thickened, about 5 minutes. Stir in tomato, cheese and parsley. Spoon polenta mixture into peppers. Place peppers in baking dish. Bake until peppers are tender and polenta is golden, about 30 minutes.
Nutrition Facts : Calories 157 calories
POLENTA WITH SAUSAGE AND PEPPERS
Steps:
- Bring 6 cups of water to a simmer and add the polenta. Cook over low heat, stirring often, 45 minutes. Stir in the butter, Parmesan and olive oil and keep warm.
- Add the tomatoes, sausage, garlic, peppers, onion and crushed red pepper to a large cast-iron pot and simmer, 30 minutes. Serve sauce over polenta, topped with some ricotta and basil.
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 POBLANO PEPPERS
Ever since the economic atmosphere went down the drain, we have been keeping an eye out for low-cost recipes. This one comes from Real Simple - we liked this a lot! The poblanos are just spicy enough that you know it, and the polenta is smooth, creamy and comforting - I use regular cornmeal and it turns out just fine.
Provided by Pinay0618
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat broiler. On a rimmed broiler-proof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Place the peppers on the sheet, cut-side down. Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.
- Heat oven to 400°F In a food processor, puree the tomatoes, onion, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Spread half the sauce in a 9-by-13-inch baking dish. Arrange the peppers in the dish, cut-side up.
- In a medium saucepan, bring 2 1/4 cups water to a boil. Add 1/2 teaspoon salt. Gradually whisk in the polenta. Cook, whisking constantly, until thickened, 3 to 4 minutes. Stir in the corn, cheese, and all but 2 tablespoons of the scallions.
- Divide the polenta among the peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.
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 POBLANO PEPPERS
My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.
Provided by Laura Trowbridge
Categories Main Dish Recipes
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
- Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.
Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g
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
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