Makes 4 servings. Difficulty
1/2 cup polenta 2 cups water 1/2 teaspoon salt 1 Tablespoon sundried tomatoes, drained and minced 1 Tablespoon chives, minced 2 teasoons basil, minced Salt and pepper to taste 4 small red bell peppers
Bring water and salt to a boil in a medium saucepan. Add polenta in a steady stream stirring constantly. Stir for about 5 minutes or until thickened and polenta pulls away from the sides of the pan. Fold in the sun dried tomatoes, chives and basil. Season polenta mixture to taste with salt and freshly ground black pepper.
Cut a slit about 1/2 inch in the side of each pepper. Carefully scoop out the seeds and pulp with a teaspoon while leaving the pepper whole. Stuff peppers with polenta. Wrap peppers in aluminum foil sprayed lightly with olive oil. Grill for 15 minutes over medium heat, turning occasionally. Remove foil and continue to grill until grill marks appear on all sides.