Grilled Polenta Pods
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 10 small bell peppers (pointed peppers)
- 400 ml vegetable stock
- 100 g semolina, (polenta semolina)
- 50 g parmesan, freshly rated
- 1 tablespoon butter
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Blanch the pointed peppers in plenty of boiling salted water for about 7-8 minutes. Pour into a sieve and let cool down a little.
- In the meantime, bring the stock to the boil, turn the stove down to low level and slowly pour in the polenta meal, stirring constantly. Let the polenta soak for about 8-10 minutes while stirring frequently. Finally stir in the butter and parmesan. Season to taste with pepper and salt.
- Cut a lid off the top of the peppers and core the pods (this is best done with a long-handled spoon)
- Pour polenta into a piping bag with a perforated nozzle and squirt into the bell pepper.
- Grill the pods until the skin begins to turn golden brown.
- If you like, you can brush them lightly with olive oil beforehand and season with herbs from Provence.
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