Polenta Stuffed Peppers

For the peppers:

2 green peppers cut lengthwise

1 cup milk

1/4 cup polenta or corn meal

1/8 tsp salt

1 cup canned or frozen corn

2 tbsp parmesan cheese

For the topping:

1 15 oz can of black beans, drained and rinsed

2 cups of salsa

1/4 cup grated cheddar cheese

Directions:

Preheat oven to 400* and grease a baking pan with cooking spray or oil. In a medium pot, add milk and salt over medium high heat. Slowly whisk in the corn meal, about one tablespoon at a time, whisking constantly. Once all of the corn meal is in the milk, bring to a boil while stirring constantly. Once at a boil, reduce heat to medium low and stir in corn and parmesan cheese. If the mixture becomes very thick just add more liquid and stir well.

Fill each half of the pepper with about a half cup of the polenta and bake for 20 minutes. Meanwhile, combine salsa and beans in a small pot over low heat, stir occasionaly to avoid sticking. After 15 minutes, remove the peppers from the oven and top each pepper with 1/4 of the salsa mixture and 1 tbsp cheddar cheese. Put the peppers back into the oven and bake 10 more minutes or until cheese is melted. Remove from oven and add toppings of your choice like sour cream and cilantro.

Makes 4 servings