Polenta Stuffed Peppers
Source: Secrets from a Caterer's Kitchen: The Indispensable Guide for Planning a Party by Nicole Aloni
1557883521
Servings: 8-10

1 like to prepare this with a combination of green poblano chiles and red., yellow, and orange bell peppers. Especially on a fall buffet, the contrasting colors make a beautiful presentation. I also serve this as an entree.

4 red or yellow bell peppers, large poblano chiles, or a combination
1 tablespoon unsalted butter
1/2 cup minced onion
1 1/2 tablespoons minced garlic
1 cup coarse cornmeal or polenta
3 1/2 cups chicken broth
1/2 cup heavy cream
3/4 cup fresh or canned, drained corn kernels 1/3 cup chopped fresh basil
1/3 cup chopped fresh cilantro
3/4 teaspoons Kosher salt
1/2 cup freshly grated Parmesan cheese, divided use
1/2 cup shredded Gruyere cheese

Cut the tops off the bell peppers and remove the seeds and ribs. Slice each chile in half from stem end to blossom end. Arrange in a shallow, buttered baking dish.

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until the onion softens, 3 to 4 minutes.

Add the cornmeal and stir to mix. Slowly pour in the chicken broth, stirring to combine. Add the cream, corn, basil, cilantro, salt, and 1/4 cup of the Parmesan cheese. Cook, stirring constantly with a wooden spoon, until the polenta becomes as thick as gruel, about 10 minutes. Remove from heat.

Meanwhile, preheat the oven to 375F (190C).

Fill the bell peppers with the polenta. Sprinkle with the remaining Parmesan cheese and the Gruyere cheese.

Bake for 20 to 25 minutes, until golden and bubbling. Serve hot.

TO MAKE AHEAD:
The peppers can be stuffed and baked the preceding day. To serve, bring to room temperature and reheat at 350F (175C) for about 12 minutes.