Raw Polenta-Stuffed Capsicums

This recipe is as delicious as it is easy to make! The raw polenta is made from corn, so it has a texture and taste similar to cooked polenta. For a more intense flavour and chewier texture, you might like to dehydrate the capsicums before you fill them- I'll definitely be trying this next time!

Recipe
4 red capsicums

5 cobs of corn

1 spring onion

1/4 tsp of cumin

6 tomatoes, diced 

1/2 green capsicum, diced

Big handful of parsley, chopped

Big handful of coriander, chopped

1 tbs lime juice

- For the polenta, slice the kernels off of the corn and freeze for at least 4 hours. Once frozen, process until they have reached a fine consistency.

- For the salsa, combine the tomatoes, capsicum, herbs and lime juice in a bowl.

- Halve the capsicums and remove the seeds. Spoon the corn into them until they're almost filled. Spoon some out of the middle and fill it with salsa.

Enjoy!