Ingredients Serves 4
- 10.5 oz/300 g chanterelles (fresh or frozen)
- 1/2 cup polenta
- 4 bell peppers
- 2.5 oz/70 g cheddar cheese
- 1 onion
- 1 clove garlic
- 1/2 bunch parsley
- 4 tbsp oil
- 1 tsp salt
Cut the chanterelles into small pieces. In case you use frozen mushrooms, defrost preliminarily. Peel the onion and garlic, cut them finely. Grate the cheese. Chop up the parsley.
In a small skillet heat up 2 tbsp oil, add the chanterelles and cook 10 minutes over medium heat until all the liquid evaporates.
In a fryin pan heat up 2 tbsp oil, saute the onion over low heat for 5 minutes. Then add the garlic, cook for an additional minute. Stir occasionally.
Pour 2 cups of water, add salt, and bring to boil. Gradually add 1/2 cup of polenta whisking constantly. Cook the polenta until thickened (3 minutes), stiring all the time. When done, remove from the heat.
Combine polenta with the chanterelles and parsley, mix well.
Cut off the tops and remove the seeds of the bell peppers. If needed slice off the bottom of the bell peppers to make them more steady.
Stuff the peppers with polenta and mushroom mixture.
Preheat oven to 400 F/200 C. Cover the peppers with the hats, place them in a baking dish, pour 1/2 cup of water, cover with foil. Bake for 30-35 minutes.
Remove foil. Take off the pepper tops, set them aside. Cover the peppers with cheese and bake for additional 10 minutes until cheese is melted and nicely browned. Serve peppers covered with the tops.