Greek Polenta Stuffed Mini Peppers

Greek Polenta Stuffed Mini Peppers

Greek-Polenta Stuffed Peppers | figsandfeta.comAlthough Feta is the queen of the Grecian cheese hierarchy, Greece produces a wide variety of littler-known hard cheeses as well – such as KasseriKefalotiriMyzithra and the cheese used to make these Greek Polenta Stuffed Mini Peppers: Kefalograviera.

Greek-Polenta Stuffed Peppers | figsandfeta.comCreated in the 1960’s, Kefalograviera is one of Greece’s newest cheeses. It is made from 100% sheep’s milk, is mild and salty with a slight nutty flavor. It melts smoothly which makes it a perfect ingredient for polenta.

Greek-Polenta Stuffed Peppers | figsandfeta.com Greek-Polenta Stuffed Peppers | figsandfeta.comI used these cute little mini-peppers for this recipe, but 3 regular sized peppers can be substituted to yield 6 deliciously stuffed wedges. Easy and quick to prepare, this is a great Meatless Monday dinner option.Greek-Polenta Stuffed Peppers | figsandfeta.com Greek-Polenta Stuffed Peppers | figsandfeta.com Greek-Polenta Stuffed Peppers | figsandfeta.com Greek-Polenta Stuffed Peppers | figsandfeta.com

Greek Polenta Stuffed Mini Peppers
Kefalograviera cheese substitutes for cheddar to make a creamy and rich polenta for a perfect Meatless Monday dinner option.
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Ingredients
  1. 4 tablespoons salted butter, divided
  2. 1 large shallot, chopped
  3. 3 cups water
  4. 1 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 1 teaspoon fresh rosemary, chopped
  7. 1/2 cup cornmeal
  8. 10 ounces frozen corn kernels
  9. 1 cup shredded Kefalograviera cheese, plus 1/4 cup for topping
  10. 30 mini peppers, halved and seeds removed
Instructions
  1. In a large saucepan, melt 2 tablespoons butter over medium-high heat. Add shallot and cook until just browned, about 5 minutes.
  2. Add 3 cups of water, rosemary, salt and pepper. Bring to a boil.
  3. While whisking, gradually add cornmeal. Reduce to a simmer and continue to whisk until thickened but not solid, about 5 minutes.
  4. Remove from heat and stir in frozen corn kernel, remaining 2 tablespoons butter and 1 cup cheese. Stir until melted.
  5. Place peppers in a large baking dish and fill the peppers with polenta mixture. Top with remaining 1/4 cup shredded cheese. Pour 1/2 cup of water into the bottom of the baking dish and cover with aluminum foil.
  6. Bake at 400 degrees for 30 minutes. Remove foil and return to oven and baked uncovered until the cheese is golden and peppers are soft, about 20 minutes.
Notes
  1. Stuffed and prepped peppers can be covered with aluminum foil and stored in the refrigerator for 1 day before baking. 3 large peppers can be substituted for mini-peppers.
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 ©2016 by Alexandra Salidas Roll, Figs & Feta, LLC.

Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!

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