Healthier?? No, but these are sure good...
STUFFED RED PEPPERS W/CHEESY POLENTA & GREEN CHILES
Recipe By :Southern Living, July '04
Serving Size : 6
3 medium red bell peppers
3/4 cup polenta or yellow cornmeal
3 cloves garlic, minced
2 cups water
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly grd. pepper
1/2 cup whipping cream
7 ounces can whole green chiles, drained & chopped
2/3 cup chopped cilantro
8 ounces shredded Monterey jack cheese
2 ounces freshly grated Parmesan cheese
Garnish; fresh cilantro sprigs
Cut bell pepper in half (or cut a "lid" off); clean. Place pepper cups in a lightly greased 13X9" b. dish.
Whisk polenta & next 5 ingred. in lg. pan over medium heat; bring to a boil.
Cook, whisking constantly, 5-7 min. or till polenta thickens & is creamy.
Stir in cream and next 4 ingred., blending well.
Spoon mixture into pepper cups.
Bake at 400° for 25-30 min. or till peppers are tender.
heres a little healthier one - and so very good!!
SWEET CORN COBLETS - NONIE
6 med. ears corn -- cut into 3/4" thick rounds
3/4 cup distilled white vinegar
1 cup finely chopped onion
2 T. sugar -- (2 to 3)
1 jar chopped pimentos -- (2 oz.) drained
1 tsp each: mustard seeds and crushed red pepper
1/2 tsp. salt
In a 6-8 qt. pan, bring 4 qts. water to a boil over high heat.
Add corn; cover and cook till hot (2-3 minutes).
Drain & arrange in a 9X13" dish or rimmed serving platter.
In the same pan, combine vinegar, onion, sugar, pimentos, mustard seeds, red pepper, and salt.
Bring to a boil over high heat and cook till sugar is dissolved.
Pour over corn; let stand till cool, spooning mixture over corn frequently.
If made ahead, cover and refrigerate for up to 6 hours.
Serve at room temp. 8-10 servings (no, I think about 4-6, these little devils are addictive!)