Post by josh on Mar 31, 2005 13:48:26 GMT -5
This can be made core by not using butter or use less.
4 tab. butter
1 onion, finely chopped
1-1/2 teas. chopped fresh rosemary or 3/4 teas dried rosemary crumbled.
coarse salt and ground pepper
1/2 cup yellow cornmeal
1 package (10 oz) frozen corn cernels. thawed
1 cup shredded soy or ff cheese
4 red bell pepper, halved, lenghtwise through stem, ribs and seeds removed.
In saucepan, melt 1 tabl butter, cook onion, stirring often, until lightly browned, 5 minutes. Add 3 cups water, rosemary, 2 teaspoons, salt, and 1/4 teasp. pepper, bring to boil. Whisking constantly, gradually add cornmeal, whisking until incorporated before adding more. Reduce to a simmer. Cook whisking until thickened about 5 minutes. Remove from heat, stir in corn, remaining 3 tab. butter, and half the cheese until melted. Place peppers in a large baking dish, fill with polenta mixture, cool to room temp. Cover tightly with foil, refrigerate until ready to use, up to 2 days. Perheat oven to 400 deg. 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 uncoverd until cheese is golden and peppers are very tender, about 30 minutes. Serve immediately.
Untried: I will use little olive oil rather than butter.
4 tab. butter
1 onion, finely chopped
1-1/2 teas. chopped fresh rosemary or 3/4 teas dried rosemary crumbled.
coarse salt and ground pepper
1/2 cup yellow cornmeal
1 package (10 oz) frozen corn cernels. thawed
1 cup shredded soy or ff cheese
4 red bell pepper, halved, lenghtwise through stem, ribs and seeds removed.
In saucepan, melt 1 tabl butter, cook onion, stirring often, until lightly browned, 5 minutes. Add 3 cups water, rosemary, 2 teaspoons, salt, and 1/4 teasp. pepper, bring to boil. Whisking constantly, gradually add cornmeal, whisking until incorporated before adding more. Reduce to a simmer. Cook whisking until thickened about 5 minutes. Remove from heat, stir in corn, remaining 3 tab. butter, and half the cheese until melted. Place peppers in a large baking dish, fill with polenta mixture, cool to room temp. Cover tightly with foil, refrigerate until ready to use, up to 2 days. Perheat oven to 400 deg. 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 uncoverd until cheese is golden and peppers are very tender, about 30 minutes. Serve immediately.
Untried: I will use little olive oil rather than butter.
[img src="