Ingredients:
2 sweet peppers, cut in half, seeds removed
2 cups water
1/3 cup polenta
¾ teaspoon sea salt
1/3 cup shredded Parmesan cheese, or cheese of your choice, plus 1 tablespoon for top
1/3 cup ripe olives, sliced
1½ tablespoons minced smoked sundried tomatoes
2 teaspoons pine nuts
fresh snipped basil for garnish
Directions:
1. Preheat oven to 450 degrees.
2. Place peppers on a baking sheet and cook 10 minutes to soften.
3. Bring 2 cups of water to a boil in a saucepan and slowly stir in the polenta. Cook, stirring frequently, until the polenta begins to thicken, about 10 minutes, or more. If the polenta is thick and not quite done, add a little more water. Stir in parmesan cheese, olives, and sundried tomatoes. Spoon into peppers and sprinkle with parmesan cheese and pine nuts. Cook for 5 minutes more, or until golden brown on top. Sprinkle with snipped basil if you wish.
Serves 4