Ingredients
1 3/4 cups water
3/4 cup stone-ground cornmeal
3/4 cup cold water
3/4 teaspoon salt
1/2 cup shredded provolone cheese (2 ounces)
1/2 teaspoon dried Italian seasoning, crushed
1 pound miniature red, yellow, and/or orange sweet peppers (20 to 22 peppers)
1 23 ounce jar (about 2-1/2 cups) chunky tomato-base pasta sauce
1 tablespoon balsamic vinegar
1 8 ounce package frozen artichoke hearts
8 ounces fresh cremini mushrooms, halved if large
Finely shredded Parmesan cheese (optional)
Snipped fresh basil (optional)
Directions
For polenta, in a medium saucepan bring the 1-3/4 cups water to boiling. Meanwhile, in a small bowl stir together cornmeal, the 3/4 cup cold water, and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook about 20 minutes or until mixture is very thick, stirring frequently and adjusting heat as necessary to maintain a slow boil. Stir in provolone cheese and Italian seasoning. Transfer mixture to an ungreased 2-quart square baking dish. Cool for 20 minutes.
Meanwhile, cut a lengthwise slit in one side of each sweet pepper. Spoon out and discard seeds, leaving stems intact. Spoon polenta into a decorating bag. (Or spoon into a heavy resealable plastic bag; snip a small hole in one corner of the bag.) Pipe polenta into peppers (some polenta may remain exposed).
In a 6-quart slow cooker combine pasta sauce and vinegar. Stir in frozen artichoke hearts and mushrooms. Gently stir in stuffed peppers.
Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. Serve immediately or keep warm, covered, on warm- or low-heat setting for up to 2 hours. If desired, sprinkle with Parmesan cheese and/or basil.
Source: BHG
1 3/4 cups water
3/4 cup stone-ground cornmeal
3/4 cup cold water
3/4 teaspoon salt
1/2 cup shredded provolone cheese (2 ounces)
1/2 teaspoon dried Italian seasoning, crushed
1 pound miniature red, yellow, and/or orange sweet peppers (20 to 22 peppers)
1 23 ounce jar (about 2-1/2 cups) chunky tomato-base pasta sauce
1 tablespoon balsamic vinegar
1 8 ounce package frozen artichoke hearts
8 ounces fresh cremini mushrooms, halved if large
Finely shredded Parmesan cheese (optional)
Snipped fresh basil (optional)
Directions
For polenta, in a medium saucepan bring the 1-3/4 cups water to boiling. Meanwhile, in a small bowl stir together cornmeal, the 3/4 cup cold water, and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook about 20 minutes or until mixture is very thick, stirring frequently and adjusting heat as necessary to maintain a slow boil. Stir in provolone cheese and Italian seasoning. Transfer mixture to an ungreased 2-quart square baking dish. Cool for 20 minutes.
Meanwhile, cut a lengthwise slit in one side of each sweet pepper. Spoon out and discard seeds, leaving stems intact. Spoon polenta into a decorating bag. (Or spoon into a heavy resealable plastic bag; snip a small hole in one corner of the bag.) Pipe polenta into peppers (some polenta may remain exposed).
In a 6-quart slow cooker combine pasta sauce and vinegar. Stir in frozen artichoke hearts and mushrooms. Gently stir in stuffed peppers.
Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. Serve immediately or keep warm, covered, on warm- or low-heat setting for up to 2 hours. If desired, sprinkle with Parmesan cheese and/or basil.
Source: BHG