When it 's ready, a sprinkling of Parmesan and slivers of basil finish it perfectly. The mixture is formed into patties and baked, then served with a horseradish gravy. Cooked polenta is spiked with green onions and freshly grated parmesan cheese and mounded onto serving plates. Then comes the fun. The quintessential recipe, just like gram used to make.
Green peppers are seeded and stuffed and baked.
It 's that simple. The final topping of cheese melts down into the rice and tomato stuffing and makes it gooey and delicious. Next come bits of plump tomatoes and a fabulous bechamel sauce laced basil and nutmeg. Bale for 45 minutes and slice into eight servings. Leah Perez Bulgar just needs some soaking in hot water to plump and be ready for all the diced and minced, mint, tomato, scallions, parsley and olive oil and lemon juice that are stirred in.