Pimientos rellenos de maíz cremoso y polenta

Ingredientes

• 1 jalapeño, sliced thin
• 2 Tbs apple cider vinegar
• 1 tsp sugar
• 1 cup frozen corn kernels, thawed
• 1 3⁄4 cup heavy cream
• 1⁄4 cup quick cook polenta (cornmeal)
• 3 garlic cloves
• 1 egg
• 1⁄3 cup mozzarella, grated
• 1⁄3 cup sharp cheddar cheese, grated
• 4 medium red Romano peppers
• 2 onions, sliced into rounds
• Fresh thyme sprigs
• 2 tsp fresh cilantro leaves, finely minced
• Olive oil
• Salt & Pepper

Preparación

1. 1

   --- Directions ---

2. 2

   Preheat oven to 350 degrees.

3. 3

   Mix the vinegar with the sugar, add jalapeño.

4. 4

   Place corn, cream, 2 cloves garlic, 1 Tbs olive oil, 3⁄4 tsp salt & a generous amount of black pepper into a food processor & pulse until a rough purée. Place corn mixture in large bowl & add cheeses. 4. Using a small knife, slit peppers lengthwise leaving bottom & stem intact. Remove seeds. Stuff each pepper with corn mixture.

5. 5

   Place 1 Tbs oil in cast iron pan, top with onion rounds, thyme, sprinkle with salt & pepper.

6. 6

   Place peppers on top, slit side up. Drizzle with oil, then salt & pepper. Pour 1⁄2 cup water into pan around the peppers, not on top.

7. 7

   Bake 30 minutes, then turn temperature to 425, & bake an additional 20 minutes.

8. 8

   Combine the minced cilantro with 4 Tbs oil, 1 minced garlic clove, 1⁄8 tsp salt & a grind of pepper, stir. 9. Spoon cilantro oil & pickled jalapeños over the peppers. Serve.