New This Month

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).

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2005


  • 4 tablespoons butter
  • 1 onion, finely chopped
  • 1 1/2 teaspoons finely chopped fresh rosemary (or 3/4 teaspoon dried rosemary, crumbled)
  • Coarse salt and ground pepper
  • 1/2 cup yellow cornmeal
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 1 cup shredded sharp white cheddar cheese
  • 4 red bell peppers, halved lengthwise through stem, ribs and seeds removed


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Return to oven; bake, uncovered, until cheese is golden and peppers are very tender, about 30 minutes more. Serve immediately.

Reviews Add a comment

  • jennylove
    30 JUL, 2013
    LOVED! Making polenta couldn't have been any easier. Based on priors, to ensure thickening, I did increase corn meal to 3/4 - 1 c., and I added a clove of garlic to the onion, for the last minute of sautéing. I stuffed large peppers, but for skinny frying peppers, I just laid them flat, in strips, on the bottom of a baking dish, layered the polenta on top, and cut into squares to serve. Forgot the water in the baking dish, was fine for my peps since weren't too thick. VERSATILE, will play with!
  • shiva617
    12 MAR, 2013
    I used polenta,and added additional veggies to the onion mixture in the beginning.My polenta never really thickened to the right consistancy. Even after baking was complete.The flavor was good,but the soupiness of the polenta was not.We ate them anyways!
  • jmspdx
    6 AUG, 2012
    nikchap7: Look for cornmeal that is sold as polenta. There are many different brands on the market. I've never had regular American-grind cornmeal cook up the same as the coarser-ground polenta, and this may have been your problem, too.
  • OFras3
    25 JUL, 2011
    What a wonderful treat with fresh corn and peppers! It is fantastic as an appetizer with smaller peppers, and with the addition of a little balsamic and brown sugar in the onions. I found that this made a little more than the suggested serving and ended up with some extra, which I mixed with garlic and added to petite toasts for lunch! This recipe is both versatile and easy for late summer or early autumn.
  • nikchap7
    23 DEC, 2010
    This was rated well by others, so maybe I am the only who experienced an issue, but this one didn't turn out well for me. I've never cooked with cornmeal before, but I remember thinking that 1/2 c. of cornmeal seemed like so little to add to 3 whopping cups of water. Sure enough, even after letting it cook longer than directed, it never really thickened, and I basically filled the peppers with corn soup. It never even thickened in the oven, and didn't turn out edible.