Stuffed Peppers with Polenta

Ingredients

• 250 ml vegetable broth
• 60 g instant polenta
• 2 tbsp butter
• 1 tbsp grated Parmesan
• Salt
• Nutmeg (freshly grated)
• 4 red bell peppers
• vegetable oil (for greasing the baking dish)
• 2 stalks leeks
• 125 g canned corn kernels
• 1 tbsp butter
• 200 g ricotta
• 1 egg
• 2 Tbsp grated Parmesan
• 2 tbsp breadcrumbs
• Salt
• black pepper (ground)
• 250 g Spinach
• 1 Garlic clove
• 1 tbsp butter
• Salt
• Nutmeg (freshly grated)

Instructions

1. 1.

   Bring the vegetable broth to a boil in a pot. Stir in the polenta grains and let them swell, cooking for about 5 minutes while stirring occasionally. Remove from heat, stir in 1 tbsp butter and Parmesan, season with salt and nutmeg. Spread the mixture onto a sheet of parchment paper to a thickness of about 1 cm and allow it to cool.

2. 2.

   Wash the bell peppers, cut off a lid from each, and hollow out the peppers. If needed, trim the bottom flat for better stability. Place the peppers in an oiled baking dish. Wash, trim, and finely chop the leeks. In a hot pan, sauté the leeks in butter for about 2 minutes until translucent. Transfer to a bowl and let cool.

3. 3.

   Preheat the oven to 160°C (320°F) with both top and bottom heat.

4. 4.

   Drain the corn well and mash it lightly with a fork. Mix into the leeks. Drain the ricotta and combine it with the egg, Parmesan, and breadcrumbs. Add this mixture to the vegetable mix, season with salt and pepper, and fill the peppers. Place the lids back on, brush with oil, and bake for about 25 minutes.

5. 5.

   Wash, trim, and roughly chop the spinach. Peel and finely mince the garlic. In a hot pan, sauté the garlic in butter briefly. Add the spinach and cook until it wilts. Once the liquid has evaporated, remove from heat and season with salt and nutmeg.

6. 6.

   Cut the polenta into four pieces and lightly brown them on both sides in a non-stick pan using the remaining butter.

7. 7.

   Plate the spinach on plates using a serving ring to press it out nicely, place the polenta on top of the stuffed peppers, and serve the stuffed peppers with polenta.