Saturday, August 6, 2016

Polenta Stuffed Peppers #SundaySupper

It wouldn’t be summer without sweet, summer corn, right? This week’s Sunday Supper event is all about corn.  Thanks to Sue of A Palatable Pastime for inspiring us. She wrote: "Any form of corn is fair game!!  From corn muffins, to corn tamales, to grilled corn on the cob…we’ve got corn on our minds and we are licking our lips just thinking of all the possibilities!" Check out what all the tastemakers whipped up for this.

All the Corny Possibilities...
Main Dish
Side Dish

My Corn Dish...
The term 'polenta' refers to the traditional Italian preparation of cooking a variety of coarsely ground grains or starches into a porridge. Slow cooking. It's probably why when Italians holler 'Polenta!' they are usually referring to a slow-poke driver who's blocking traffic.

Polenta taragna is a Northern Italian porridge of cornmeal and buckwheat meal. Other parts of Italy utilize chestnut flour, chickpea flour, or even coarsely ground rice. However, cornmeal polenta is the most common preparation and, particularly in the United States, when you hear the term 'polenta,' it is usually referring to the cornmeal version.

I decided to use another of my favorite summer foods - sweet peppers - for this dish: polenta + peppers.


  • 1 C polenta
  • summer peppers (I used a variety of colors)
  • 1 to 2 T olive oil
  • 1/2 C grated parmigiano-reggiano cheese
  • 1-1/2 C fresh tomato sauce
  • 1/4 C red wine
  • 1 T minced garlic
  • 1 T fresh parsley, minced
  • 1 T fresh basil, minced + more for garnish
  • freshly ground salt
  • freshly ground pepper

For the Sauce
In a small saucepan, heat a splash of olive oil. Cook the garlic until softened and beginning to turn a darker shade of brown. Do not let it burn! Pour in the tomato sauce and wine. Bring to a simmer. Sir in parsley and basil. Hold at a simmer, stirring occasionally, while the polenta cooks. Season to taste with salt and pepper, if needed.

For the Polenta
Cook 1 C polenta according to package directions with water or broth, whatever you prefer. Stir in the cheese and set aside.

For the Peppers
Roasting peppers is a cinch! Preheat oven to 400 degrees F. Roll your washed and dried peppers in a splash or two of olive oil. Lay them on a silicone or parchment-lined baking sheet. Roast for 10 to 15 minutes until the skin begins to char.

Flip them over and roast for another 10 to 15 minutes. Your peppers should begin to look deflated and softened. Let them cool until you can handle them without burning yourself.

To Assemble
Spoon your tomato sauce into the bottom of a rimmed baking dish. Preheat oven to 450 degrees F.

Slice each pepper lengthwise so you can open up the pepper to create a boat. Spoon the polenta filling into the peppers carefully so that you don't rip the pepper. Lay the stuffed peppers in the sauce.

Sprinkle with freshly ground salt and freshly ground pepper. Place the peppers in the oven for 5 to 10 minutes just to warm the sauce and melt all the cheese in the polenta. Serve with a sprinkling of fresh herbs as a garnish. Pronto al tavolo!

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  1. Ha I never heard of someone called "polenta" but it makes sense! Stuffed pepper with this combo sounds so good to me!

  2. Oh my gosh, I am so going to holler "Hey, Polenta!" next time. Can't wait to see my husband's face. Your peppers are pretty.