Polenta-Stuffed Peppers

74 Ratings
  • 5 13
  • 4 24
  • 3 25
  • 2 12
  • 1 0

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).

Everyday Food, April 2005

Gallery

Recipe Summary

prep:
30 mins
total:
1 hr 30 mins
Servings:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Advertisement

Reviews (4)

74 Ratings
  • 5 13
  • 4 24
  • 3 25
  • 2 12
  • 1 0
Martha Stewart Member
07/30/2013
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!
Martha Stewart Member
03/12/2013
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!
Martha Stewart Member
08/06/2012
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.
Advertisement
Martha Stewart Member
07/25/2011
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.
Martha Stewart Member
12/23/2010
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.
© Copyright 2023 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 03/20/2023