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Gallery Polenta-Stuffed Peppers Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4

Ingredients Ingredient Checklist 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

Gallery Polenta-Stuffed Peppers

Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4

Polenta-Stuffed Peppers

Polenta-Stuffed Peppers

Polenta-Stuffed Peppers

Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4

Recipe Summary

prep: 30 mins total: 1 hr 30 mins

Servings: 4

prep: 30 mins

total: 1 hr 30 mins

prep:

30 mins

total:

1 hr 30 mins

Servings: 4

4

Ingredients

Ingredients

  • 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

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.

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.

Reviews (5)

 Add Rating & Review     74 Ratings   5 star values:        13    4 star values:        24    3 star values:        25    2 star values:        12    1 star values:        0

Reviews (5)

Add Rating & Review     74 Ratings   5 star values:        13    4 star values:        24    3 star values:        25    2 star values:        12    1 star values:        0

Add Rating & Review

74 Ratings 5 star values: 13 4 star values: 24 3 star values: 25 2 star values: 12 1 star values: 0

74 Ratings 5 star values: 13 4 star values: 24 3 star values: 25 2 star values: 12 1 star values: 0

74 Ratings 5 star values: 13 4 star values: 24 3 star values: 25 2 star values: 12 1 star values: 0

  • 5 star values: 13 4 star values: 24 3 star values: 25 2 star values: 12 1 star values: 0

    Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       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     Rating: Unrated       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.  

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       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.

    Martha Stewart Member

    Rating: Unrated 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!

Rating: Unrated

Rating: Unrated 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!

Rating: Unrated 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.

Rating: Unrated 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.

Rating: Unrated 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.

All Reviews for Polenta-Stuffed Peppers

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Polenta-Stuffed Peppers

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest