Skip to main content

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...
Appetizer
Breakfast
Salad
Main Dish
Side Dish
Dessert

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.

Ingredients

  • 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
Procedure

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!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest boardWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Comments

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

    ReplyDelete
  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.

    ReplyDelete
  3. This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn