Polenta-Stuffed Peppers

These peppers are delicious and full of flavor.  Make ahead and bake later or enjoy them tonight for dinner.

Serves: 4
Total Time: 1 1/2 hours

Ingredients: 
- 4 Tblsp. Butter
- 1 onion, finely chopped
- 1 1/2 teaspoons finely chopped fresh rosemary or 3/4 teaspoons dried rosemary
- salt & pepper
- 1/2 cup yellow or white cornmeal
- 1 package (10 oz.) frozen corn kernels, thawed
- 1 1/2 cup shredded sharp white cheddar cheese
- 4 red bell peppers, halved lengthwise through stem, ribs and seeds removed

1. In a medium saucepan, melt 1 tablespoon butter over medium-high heat.  Cook onion, stirring often, until lightly browned, about 5 minutes. Add 3 cups water, rosemary, 2 teaspoons salt and 1/4 teaspoons black pepper; bring to a boil.
2. Whisking constantly, gradually add cornmeal, whisking until incorporated before adding more. Reduce to a simmer; cook, whisking frequently until thickened, about 5 minutes. Remove from heat; stir in corn, remaining 3 tablespoons butter and half of the cheese.
3. Place peppers in a large baking dish; fill with polenta mixture. Cover tightly with foil. Place in refrigerator until ready to use; up to 2 days.
4. Preheat oven to 400 degrees.  Pour 1/2 cup water in bottom of baking dish.  Cover with foil; bake 30 minutes. Remove foil, sprinkle with remaining cheese.
5. Return to oven; bake; uncovered until cheese is golden and peppers are very tender, about 30 minutes more.  Serve immediately.