Polenta Stuffed Peppers

Yield: 6 servings

• 3 assorted peppers (bell, poblano, etc), halved, seeded
• 2 tbsp Mangalista Pork Fat lard (or other fat/oil)
• 4 oz Morel mushrooms
• 2 green Onions, sliced
• Plowboys BBQ Bovine Bold
• 12 slices classic cut bacon
• Reida Farm Red Pepper Hot Honey

For the Creamy Polenta:

• 1 1/2 cups chicken stock
• 1/2 cup polenta/cornmeal
• 1/2 cup half and half
• 2 tbsp unsalted butter
• 1/4 cup Parmegiano Regiano, fine grated
• 1/4 cup feta, crumbled
• Plowboys BBQ Bovine Bold

Preheat your Yoder Smokers YS640s Pellet Grill to 475ºF with the diffuser door (or entire diffuser) removed for direct grilling.

Place a Fine Dutch Oven in the grill to preheat.

Melt the lard in the dutch oven. Add the mushrooms and whites of green onions and season with Plowboys BBQ Bovine Bold. Cook, stirring frequently, until the mushrooms being to crisp, about 2 minutes. Remove from dutch oven. Leave the dutch oven in the grill.

To make the polenta, first add the stock to dutch oven. Cover with a lid and bring to boil.

Remove the lid. Whisk in corn meal slowly. Stir until thick. Add the butter. Stir until melted. Stir in the cheeses. Stir in the half and half. Add the fried morels and onion. Season with Plowboys BBQ Bovine Bold.

Lower the grill temperature to 425ºF and put the second shelf in place.

Stuff the polenta into halved peppers. Wrap each pepper in 2 slices bacon. Pin in place with toothpicks. Place on a sheet pan.

You might also enjoy: Keto Stuffed Poblano Peppers

Place the sheet pan on the second shelf of the grill and cook until the bacon is rendered and the peppers are tender, about 45 minutes.

Serve the polenta stuffed peppers with a drizzle of Reida Farm Red Pepper Hot Honey.