I cooked.

October 4, 2009 at 10:22 pm | Posted in food | 4 Comments

Here’s what I came up with. It’s a mixture of a couple of recipes, most notably this one. I think it worked.

Polenta-stuffed tomatoes, peppers, squash, … whatever.

1 Tbsp olive oil
2 onions, chopped
2 chile peppers, diced… Read More
3 cloves of garlic, minced
1/4 tsp cumin
1/4 tsp salt
1/4 tsp ground pepper
1/2 tsp chili powder
1 15-oz. can of black (or pinto or kidney) beans
1 cup dry polenta
3 cups water (or chicken broth)
1/4 cup grated parmesan cheese
4 large tomatoes
1/4 cup shredded cheddar cheese

Preheat oven to 350 degrees F. Cook polenta in watter (or chicken broth). Cut open the tops of the tomatoes, scoop out the insides and set aside. Cut a very thin slice off bottoms of tomatoes so they sit without rolling. Saute the onions, peppers, garlic and spices for 4 minutes in olive oil. Add beans and the tomato insides; cook for 10 minutes on medium-low heat. Add polenta and parmesan cheese and mix. Stuff tomatoes and top with cheddar cheese. Bake for 15 minutes and serve. Serves 4.

There will be plenty of leftover stuffing. Stuff 4 hollowed out bell peppers and bake for 40-50 minutes, or stuff cooked acorn squash and top with cheddar cheese. (To cook acorn squash, cut in half lengthwise, place inside down on greased oven pan and bake for 40 minutes at 400 degrees F or until soft. Scoop out seeds when cooked.) Bake stuffed squash for 5 minutes if everything is still hot, or 10-15 minutes if filling or squash was allowed to cool.



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  1. I’m glad you liked the recipe!! I love math too, by the way, and I also grew up in NJ. I went to school in NY.

  2. The stuffed squash was great, but the tomatoes totally lose their structural integrity when reheated. At least they’re still yummy. Where in NJ? West Milford here.

  3. Yum!

  4. Jenny suggested mixing some of the shredded cheddar into the polenta mix. The sharp flavor really adds something, so maybe next time I’ll mix half the cheese in, and leave half the cheese on top.

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