Serves 4 Difficulty
2 red, yellow or orange bell peppers, cut in half, seeds and ribs removed 2 teaspoons butter 1/4 cup onion, minced 1 garlic clove, minced 1/2 cup polenta 1-3/4 cups gf chicken broth 1/4 cup cream 1/3 cup corn kernels, fresh or canned 1/4 cup fresh basil, chopped 1/4 cup fresh cilantro, chopped 1/4 teaspoon salt 1/4 cup parmesan cheese 1/4 cup gruyere cheese
Preheat oven to 375 degrees F.
Arrange peppers in a buttered baking dish.
In a medium saucepan over medium heat, melt butter. Add onion and garlic and cook until onions are translucent. Add polenta and stir until blended. Slowly add chicken stock, stirring constantly. Add cream, corn, basil, cilantro, salt and half the parmesan cheese. Cook and stir until polenta is thick, about 10 minutes. Remove from heat.
Fill peppers with polenta and sprinkle tops with the remaining parmesan and gruyere cheeses.
Bake for 25 minutes, until bubbly and golden. Serve immediately.