Usually when you stuff something like peppers, eggplants, mushrooms the grain goes inside, but not for these simple fast and delicious stuffed peppers with polenta.
2 red or yellow bell peppers
12 or so cherry or grape tomatoes
10 Kalamata olives
1 tablespoon capers
2 clove garlic thinly sliced
1 shallot thinly sliced
1/4 cup basil leaves coarsely chopped or ripped
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and pepper
Preheat oven to 400º. Cut the peppers in half and cut out the seeds (leave the stem for a better shape). Mix all the ingredients in a bowl, dress with the olive oil and vinegar and divide among the pepper halves. Roast for about 30 minutes until the peppers are tender and a little black around the edges.
3/4 cup cornmeal
2 cups water
2 tablespoons butter
some stinky cheese like Gorgonzola (we used the stracchino that Steven's parents sent us a little while back. it's so good.)
salt and pepper
Bring the water to a boil in a sauce pan and add a little salt. Turn the water down a bit and add the cornmeal while stirring. Continue to cook, stirring often, until the polenta is cooked, thick and lump free, about 20 minutes. When it's ready it'll pull away from the sides of the pan. Remove from heat, add the butter and stir. Add the cheese and adjust the seasoning with salt and pepper to taste. (do this after you add the cheese b/c the cheese is salty!)
Serve the polenta with a little extra cheese (you might want to skip this if you're using Gorgonzola b/c it's pretty strong) and the peppers on top.