Sweet peppers stuffed with polenta and cheese
4 servings
48 minutes
Sweet peppers stuffed with polenta and cheese are a dish inspired by European traditions. The delicate corn polenta infused with rosemary and butter perfectly complements the rich flavor of white cheddar. Sweet peppers baked until soft add natural sweetness and juiciness to the dish. This combination creates a harmonious balance of flavors – creamy, herbal, and slightly sweet. The dish is perfect for a cozy family dinner or a festive table. Stuffed peppers can be prepared in advance and then baked before serving, making them convenient for entertaining guests. They are especially good in the fall-winter period when warming food is desired. Serve them hot to add the finishing touch of melted cheese to the delightful taste.
1
In a saucepan, melt 1 tablespoon of butter over medium heat. Sauté finely chopped onion until soft for 5 minutes, stirring. Pour in 3 cups of water and add rosemary, 2 teaspoons of salt, and 1/4 teaspoon of black pepper. Bring to a boil.
- Butter: 4 tablespoons
- Onion: 1 head
- Freshly chopped rosemary: 1.5 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Whisk in the cornmeal. Reduce to low heat and cook, stirring, until thickened, about 5 minutes. Remove from heat and stir in the corn, remaining butter, and half of the grated cheese.
- Corn grits: 0.5 glass
- Frozen corn kernels: 300 g
- Butter: 4 tablespoons
- White cheddar cheese: 1 piece
3
Cut the peppers in half lengthwise and remove the seeds. Place them in a dish and fill with polenta filling. Chill, cover with foil, and refrigerate (can be stored like this for up to 2 days).
- Red sweet pepper: 4 pieces
4
Preheat the oven to 200 degrees.
5
Pour 0.5 cup of water into the dish, cover it with foil again, and place it in the oven for 30 minutes.
- Coarse salt: to taste
6
Remove the foil and sprinkle with the remaining cheese. Let it brown uncovered for about 30 minutes. Serve immediately.
- White cheddar cheese: 1 piece