Sweet peppers stuffed with polenta and chanterelles

4 servings

85 minutes

Sweet peppers stuffed with polenta and chanterelles are an exquisite example of Italian cuisine, combining the delicate taste of cornmeal and the aroma of forest mushrooms. The history of this dish is rooted in traditional Italian recipes where polenta served as a base for many culinary variations. Chanterelles, with their pleasant nutty undertone, are complemented by fresh herbs and the spiciness of cheddar, creating a rich yet harmonious flavor. Baked in sweet peppers, they acquire a light caramel note. This dish is perfect for both festive tables and cozy family dinners. It is versatile, pairs well with light white wines, and can be served as a standalone treat or as a side to meat and vegetable dishes.

Energy value per serving

• Calories: 564
• Proteins: 18.6g
• Fats: 37.2g
• Carbohydrates: 38.1g

Ingredients

• Chanterelles: 300 g
• Olive oil: 4 tbsp
• Fresh thyme: 1 sprig
• Parsley: 3 sprig
• Cheddar cheese: 200 g
• Onion: 1 pc
• Garlic: 1 clove
• Coarse salt: 1 tsp
• Corn grits: 0.5 glass
• Red sweet pepper: 4 pc

Cooking steps

1. Chop the boiled chanterelles finely and sauté in 2 tablespoons of olive oil for 10 minutes, remove from heat and mix with finely chopped thyme and parsley leaves. Grate the cheese on a coarse grater.

   Required ingredients:

   • Chanterelles: 300 g
   • Olive oil: 4 tablespoons
   • Fresh thyme: 1 sprig
   • Parsley: 3 sprigs
   • Cheddar cheese: 200 g

2. In a deep skillet, heat 2 tablespoons of olive oil and sauté the finely chopped onion until translucent, about 5 minutes, then add the minced garlic and sauté, stirring for a minute.

   Required ingredients:

   • Olive oil: 4 tablespoons
   • Onion: 1 piece
   • Garlic: 1 clove

3. Pour 2 cups of water into a pan, add salt, and bring to a boil over high heat. Constantly stirring with a wooden spoon, add cornmeal to the boiling water. Reduce the heat and cook while stirring until thickened. If necessary, add more meal or water.

   Required ingredients:

   • Coarse salt: 1 teaspoon
   • Corn grits: 0.5 glass

4. Remove from heat and mix with mushrooms and half of the cheese. Cut off the tops of the peppers and clean out the seeds. Stuff the peppers with polenta and mushrooms, remembering to cover them again with the pepper 'lid'.

   Required ingredients:

   • Chanterelles: 300 g
   • Cheddar cheese: 200 g
   • Red sweet pepper: 4 pieces

5. Preheat the oven to 200 degrees. Place the peppers in a dish, pour a little water (100-150 ml) and cover with foil. Put the peppers in the oven for half an hour, then open the dish, cut off the tops of the peppers, sprinkle cheese on top and drizzle with olive oil, then return them to the oven for about 10 minutes to brown. Don't forget to put the 'lids' back on before serving.

   Required ingredients:

   • Olive oil: 4 tablespoons
   • Cheddar cheese: 200 g