Grilled polenta pods

Ingredients for 10 servings:

• 10 small bell peppers (pointed peppers)
• 400 ml vegetable stock
• 100 g semolina (polenta semolina)
• 50 g Parmesan, freshly grated
• 1 tbsp butter
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pointed peppers, deliciously stuffed

Blanch the pointed peppers in plenty of boiling salted water for about 7-8 minutes. Drain in a sieve and let cool slightly. In the meantime, bring the broth to a boil, reduce the heat to low, and slowly add the polenta, stirring constantly. Let the polenta swell for about 8-10 minutes, stirring frequently. Finally, stir in the butter and Parmesan cheese. Season with salt and pepper. Cut the tops off the peppers and deseed the pods (this is best done with a long-handled spoon). Fill a piping bag with the polenta and pipe it into the peppers. Grill the peppers until the skin begins to turn golden brown. If you like, you can lightly brush them with olive oil and season with Provençal herbs beforehand.