Sunday, May 23, 2004
Polenta Stuffed Peppers
This morning we made some fantastic food. The client I was working with had never had polenta, and I think we can now count her as a convert! We made quite a few things, including; Orange, Olive and Red Onion Salad, Baked Fish with Tomatoes and Lemon Tea Cakes. We also made Polenta Stuffed Peppers. Here is that recipe...
3 large red bell peppers
2 teaspoons butter (or margarine)
½ lb. Assorted mushrooms, sliced
1 large shallot, minced
Pinch of dried thyme
Black pepper to taste
1 cups instant polenta
1 ¾ cups water
1 large egg
½ cup mascarpone cheese
6 tablespoons parmesan cheese
Preheat oven to 350 degrees Fahrenheit.
Slice the red peppers lengthwise, remove core. Place in a single layer in an oven proof dish.
In a large sauté pan, heat the butter. When melted, add the shallot and mushrooms, in a single layer. Do not stir for a few moments, allowing the mushrooms to brown. Remove from heat and add the thyme and pepper
In a large saucepan, bring the water to a boil, salt liberally and add the polenta, stirring until soft, about 4 – 6 minutes. (Follow directions on the package.)
Remove from heat and stir in the egg, and cheese, when incorporated, mix in the mushroom mixture.
Using a large spoon, scoop the polenta mixture into the peppers. Top with the parmesan.
Bake, covered for 20 minutes, uncover and continue to bake until the tops are browned and the peppers are soft to the touch, about 15 more minutes.
Makes six peppers.
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3 large red bell peppers
2 teaspoons butter (or margarine)
½ lb. Assorted mushrooms, sliced
1 large shallot, minced
Pinch of dried thyme
Black pepper to taste
1 cups instant polenta
1 ¾ cups water
1 large egg
½ cup mascarpone cheese
6 tablespoons parmesan cheese
Preheat oven to 350 degrees Fahrenheit.
Slice the red peppers lengthwise, remove core. Place in a single layer in an oven proof dish.
In a large sauté pan, heat the butter. When melted, add the shallot and mushrooms, in a single layer. Do not stir for a few moments, allowing the mushrooms to brown. Remove from heat and add the thyme and pepper
In a large saucepan, bring the water to a boil, salt liberally and add the polenta, stirring until soft, about 4 – 6 minutes. (Follow directions on the package.)
Remove from heat and stir in the egg, and cheese, when incorporated, mix in the mushroom mixture.
Using a large spoon, scoop the polenta mixture into the peppers. Top with the parmesan.
Bake, covered for 20 minutes, uncover and continue to bake until the tops are browned and the peppers are soft to the touch, about 15 more minutes.
Makes six peppers.
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