Summer Southwestern Meal

OK, so what do you do when the outside temperature is 197 in the shade? Grill, of course!

I made these kabobs with just large shrimp (16-20 count) and mild Italian sausage.

Inspired by a recipe in Vegetarian Southwest by Lon Walters, I made these polenta-stuffed peppers. The original recipe called for adding mole (a Mexican spicey chocolate sauce), but being German, I have a very conventional view of chocolate so we skipped the mole. (I still think Belgian chocolate is the best)

Polenta Stuffed Peppers

2 Red Bell Peppers
2 cups cooked polenta
4 green onions, green part diced
1/2 teaspoon ground cumin
1/2 cup pine nuts
1/2 of a 4-ounce can diced mild green chilies
2 cups grated Monterey Jack cheese

Reheat polenta in a saucepan, adding a little water if necessary. I used a tube of pre-cooked polenta found at the local Sprouts market. The objective is to get the polenta to the consistency of a thick milkshake.

Add the green parts of the green onions, cumin, pine nuts, chilles, and 3/4 of the cheese.

Cut the tops off the red bell peppers and clean them out. Fill with the polenta mixture. Roast in the oven for 20 minutes at 350F. Top with the remaining cheese and let make long enough for the cheese to melt.