Creamed Corn And Polenta Stuffed Peppers

Creamed Corn And Polenta Stuffed Peppers Ingredients

1 jalapeño, sliced thin2 Tbs apple cider vinegar1 tsp sugar1 cup frozen corn kernels, thawed1 3⁄4 cup heavy cream1⁄4 cup quick cook polenta (cornmeal)3 garlic cloves1 egg1⁄3 cup mozzarella, grated1⁄3 cup sharp cheddar cheese, grated4 medium red Romano peppers2 onions, sliced into roundsFresh thyme sprigs2 tsp fresh cilantro leaves, finely mincedOlive oilSalt & Pepper

Directions

1. Preheat oven to 350 degrees.2. Mix the vinegar with the sugar, add jalapeño.3. Place corn, cream, 2 cloves garlic, 1 Tbs olive oil, 3⁄4 tsp salt & a generous amount of black pepper into a food processor & pulse until a rough purée. Place corn mixture in large bowl & add cheeses. 4. Using a small knife, slit peppers lengthwise leaving bottom & stem intact. Remove seeds. Stuff each pepper with corn mixture.5. Place 1 Tbs oil in cast iron pan, top with onion rounds, thyme, sprinkle with salt & pepper.6. Place peppers on top, slit side up. Drizzle with oil, then salt & pepper. Pour 1⁄2 cup water into pan around the peppers, not on top.7. Bake 30 minutes, then turn temperature to 425, & bake an additional 20 minutes.8. Combine the minced cilantro with 4 Tbs oil, 1 minced garlic clove, 1⁄8 tsp salt & a grind of pepper, stir. 9. Spoon cilantro oil & pickled jalapeños over the peppers. Serve.