Tex-Mex Polenta Rounds with Chunky Guacamole
The recipe Tex-Mex Polenta Rounds with Chunky Guacamole can be made in approximately 45 minutes.
Polenta Stuffed Peppers
Ingredients
- 4 tablespoons butter
- 1 onion, finely chopped
- 1 ½ teaspoons finely chopped fresh rosemary (or ¾ teaspoon dried rosemary, crumbled)
- Coarse salt and ground pepper
- ½ cup yellow cornmeal
- 1 package (10 ounces) frozen corn kernels, thawed
- 1 cup shredded sharp white cheddar cheese
- 4 red bell peppers, halved lengthwise through stem, ribs and seeds removed
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