Polenta Stuffed Bell Pepper Cup
1 cup polenta grain 2 cups chicken stock
1 tablespoon butter
½-1 cup heavy whipping cream
1 tablespoon Italian herb blend
1 tablespoon olive oil
Salt and pepper to taste
Cut a small section of the stem and the bottom of a large red pepper. Mince these small pieces of red pepper and set aside. Carefully remove and discard the seeds and white ribbing of the large part of the pepper, careful not to break the circle of the pepper. Carefully cut the pepper in half, creating two equally sized 'circular' rings. In a medium saucepan bring 2 cups of chicken stock to a light boil. Add 1 cup of polenta and stir together until it thickens. Add 1 tablespoon of butter and ½ cup of whipping cream. Add 2 teaspoons of Italian herbs, and salt and pepper to taste. Mix well. In a separate skillet, heat 2 teaspoons of olive oil. Place red pepper rings carefully into hot oil and sauté for 1-2 minutes on each side. Season with 2 teaspoon of Italian herbs. Place the red pepper rings on plates. Carefully spoon the polenta into the center of the ring until the pepper is filled.