Usually most omnivore weddings don’t have many vegetarian options. So I was pleasantly surprised to attend two weddings this summer with two delicious vegetarian entrees- one had baked mac & cheese, and the other had polenta & goat cheese stuffed peppers. The peppers were so good that I made a version of my own. I used the recipe on the back of the Quaker cornmeal container, but use whatever your favorite polenta recipe is as a base.
My husband asked what polenta was so I tried to explain it.
“So it’s like cream of wheat, in a pepper?” He said.
Haha. Something like that.
I got a little overzealous with the goat cheese and it’s quite rich, so 3-4oz. should be enough.
It’s easiest to rinse the peppers once they are cut in order to get all the seeds out:
Cover the polenta quickly or this happens:
I had enough leftovers for the next day:
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