{"id":12359,"date":"2013-03-27T00:56:38","date_gmt":"2013-03-27T05:56:38","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=12359"},"modified":"2019-11-25T22:11:00","modified_gmt":"2019-11-26T03:11:00","slug":"polenta-stuffed-peppers","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2013\/03\/27\/polenta-stuffed-peppers\/","title":{"rendered":"Polenta Stuffed Peppers"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" alt=\"Food-Header-1\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"12351\" data-permalink=\"https:\/\/willceau.com\/news\/?attachment_id=12351\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PolentaRedPeppers.jpg?fit=640%2C592&amp;ssl=1\" data-orig-size=\"640,592\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"PolentaRedPeppers\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PolentaRedPeppers.jpg?fit=640%2C592&amp;ssl=1\" class=\"aligncenter size-full wp-image-12351\" alt=\"PolentaRedPeppers\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PolentaRedPeppers.jpg?resize=640%2C592&#038;ssl=1\" width=\"640\" height=\"592\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PolentaRedPeppers.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PolentaRedPeppers.jpg?resize=300%2C277&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p style=\"text-align: left;\">I wanted to do a post on side dishes, and since I made <a href=\"http:\/\/willceau.com\/news\/2013\/03\/11\/polenta-fries\/\" target=\"_blank\" rel=\"noopener noreferrer\">polenta fries<\/a> a few weeks back -polenta stuffed peppers came to mind. Creamy polenta with corn, cheddar, and a dash of cayenne tucked into red bell peppers and baked. I love a side dish that can be made up ahead of time, especially on a weeknight!<!--more--><\/p>\n<ul>\n<li>1\/2 cup + 2 tablespoons yellow cornmeal<\/li>\n<li>2 cups water<\/li>\n<li>1 teaspoon kosher salt<\/li>\n<li>2 tablespoons butter<\/li>\n<li>1 tablespoon minced shallots<\/li>\n<li>3\/4 cup corn, fresh or frozen<\/li>\n<li>1 cup shredded cheddar cheese<\/li>\n<li>1\/4 teaspoon cayenne pepper<\/li>\n<li>2 red bell peppers<\/li>\n<\/ul>\n<p style=\"text-align: center;\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"12356\" data-permalink=\"https:\/\/willceau.com\/news\/?attachment_id=12356\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PolentaMix.jpg?fit=640%2C482&amp;ssl=1\" data-orig-size=\"640,482\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"PolentaMix\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PolentaMix.jpg?fit=640%2C482&amp;ssl=1\" class=\"aligncenter  wp-image-12356\" alt=\"PolentaMix\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PolentaMix.jpg?resize=448%2C337&#038;ssl=1\" width=\"448\" height=\"337\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PolentaMix.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PolentaMix.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 448px) 100vw, 448px\" \/><\/p>\n<p style=\"text-align: left;\">1. Preheat oven to 400\u00ba. In a small saute pan, melt one tablespoon of butter, add shallots and cook until they are translucent. Set pan aside.<\/p>\n<p style=\"text-align: left;\">2. In a large bowl, combine cornmeal, water, and salt. Microwave uncovered for five minutes, stir and microwave for five more minutes. Mix in the butter, corn, 1\/2 cup of cheddar cheese, shallots and cayenne pepper.<\/p>\n<p style=\"text-align: center;\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"12355\" data-permalink=\"https:\/\/willceau.com\/news\/?attachment_id=12355\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/SlicedPeppers.jpg?fit=640%2C465&amp;ssl=1\" data-orig-size=\"640,465\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"SlicedPeppers\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/SlicedPeppers.jpg?fit=640%2C465&amp;ssl=1\" class=\"aligncenter  wp-image-12355\" alt=\"SlicedPeppers\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/SlicedPeppers.jpg?resize=448%2C326&#038;ssl=1\" width=\"448\" height=\"326\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/SlicedPeppers.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/SlicedPeppers.jpg?resize=300%2C217&amp;ssl=1 300w\" sizes=\"(max-width: 448px) 100vw, 448px\" \/><\/p>\n<p style=\"text-align: left;\">3. Slice peppers in half lengthwise keeping the stem intact, carefully remove the ribs and seeds.<\/p>\n<p style=\"text-align: center;\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"12357\" data-permalink=\"https:\/\/willceau.com\/news\/?attachment_id=12357\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PeppersStuffed.jpg?fit=640%2C501&amp;ssl=1\" data-orig-size=\"640,501\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"PeppersStuffed\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PeppersStuffed.jpg?fit=640%2C501&amp;ssl=1\" class=\"aligncenter  wp-image-12357\" alt=\"PeppersStuffed\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PeppersStuffed.jpg?resize=448%2C351&#038;ssl=1\" width=\"448\" height=\"351\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PeppersStuffed.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PeppersStuffed.jpg?resize=300%2C234&amp;ssl=1 300w\" sizes=\"(max-width: 448px) 100vw, 448px\" \/><\/p>\n<p style=\"text-align: left;\">4. Scoop polenta mix into the peppers and place in a baking dish. Pour 1\/2&#8243; of water into the pan, cover with foil and bake for 30 minutes. Remove foil, sprinkle reserved cheese on top, and bake uncovered for another 30 minutes. Serves four.<\/p>\n<p style=\"text-align: center;\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"12364\" data-permalink=\"https:\/\/willceau.com\/news\/2013\/03\/27\/polenta-stuffed-peppers\/pepperfinal\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PepperFinal.jpg?fit=640%2C466&amp;ssl=1\" data-orig-size=\"640,466\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"PepperFinal\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PepperFinal.jpg?fit=640%2C466&amp;ssl=1\" class=\"aligncenter  wp-image-12364\" alt=\"PepperFinal\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PepperFinal.jpg?resize=448%2C326&#038;ssl=1\" width=\"448\" height=\"326\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PepperFinal.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PepperFinal.jpg?resize=300%2C218&amp;ssl=1 300w\" sizes=\"(max-width: 448px) 100vw, 448px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I wanted to do a post on side dishes, and since I made polenta fries a few weeks back -polenta stuffed peppers came to mind. Creamy polenta with corn, cheddar, and a dash of cayenne tucked into red bell peppers &hellip; <a href=\"https:\/\/willceau.com\/news\/2013\/03\/27\/polenta-stuffed-peppers\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238,4],"tags":[1411,1652,2438,2440,2439],"class_list":["post-12359","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news","tag-cheddar","tag-corn","tag-polenta","tag-side-dishes","tag-stuffed-red-bell-peppers"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-3dl","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":12044,"url":"https:\/\/willceau.com\/news\/2013\/03\/11\/polenta-fries\/","url_meta":{"origin":12359,"position":0},"title":"Polenta Fries","author":"Tina Garceau","date":"March 11, 2013","format":false,"excerpt":"I made polenta fries last night, because sometimes you have to shake things up on a Sunday. Crunchy on the outside, soft on the inside, and they're easier to make than french fries.\u00a0This is a speedy way to make polenta, unlike the classic method of being chained to the stove\u2026","rel":"","context":"In &quot;Food&quot;","block_context":{"text":"Food","link":"https:\/\/willceau.com\/news\/category\/food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PolentaFries.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PolentaFries.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PolentaFries.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":23836,"url":"https:\/\/willceau.com\/news\/2018\/06\/12\/polenta-florentine\/","url_meta":{"origin":12359,"position":1},"title":"Polenta Florentine","author":"Tina Garceau","date":"June 12, 2018","format":false,"excerpt":"Polenta Florentine, on a Monday night - we're so fancy! Actually, it's a pretty easy dish to throw together when you make the polenta the day before. Then, all you have to do is layer slices of polenta in a pan, make a b\u00e9chamel sauce and bake it in the\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/06\/PolentaFlorentine.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/06\/PolentaFlorentine.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/06\/PolentaFlorentine.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":24266,"url":"https:\/\/willceau.com\/news\/2018\/08\/27\/southwest-coleslaw\/","url_meta":{"origin":12359,"position":2},"title":"Southwest Coleslaw","author":"Tina Garceau","date":"August 27, 2018","format":false,"excerpt":"As summer draws to a close, be the person who brings the interesting side dish to the Labor Day BBQ. This store bought coleslaw mix is jazzed up with the addition of cherry tomatoes, fresh corn, bell peppers, chick peas, and cheddar cheese. Instead of mayonnaise, it's tossed with ranch\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/SWColeslawweb.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/SWColeslawweb.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/SWColeslawweb.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":20320,"url":"https:\/\/willceau.com\/news\/2016\/02\/01\/beef-ragu-over-polenta\/","url_meta":{"origin":12359,"position":3},"title":"Beef Ragu over Polenta","author":"Tina Garceau","date":"February 1, 2016","format":false,"excerpt":"Trying to keep up my culinary momentum since last weekend's blizzard cook-a-thon, I realized it's been a while since I've made polenta. Polenta is something most people shy away from, but this microwaved version - the brainchild of Barbara Kafka, is easy to make. Creamy polenta topped off with braised\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/01\/Ragu.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/01\/Ragu.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/01\/Ragu.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":21567,"url":"https:\/\/willceau.com\/news\/2017\/01\/23\/eggplant-parmesan-and-polenta\/","url_meta":{"origin":12359,"position":4},"title":"Eggplant Parmesan and Polenta","author":"Tina Garceau","date":"January 23, 2017","format":false,"excerpt":"Polenta and eggplant parmesan is cold weather comfort food at it's finest. Creamy polenta paired with meaty eggplant topped with a spicy tomato gravy and mozzarella - it's good stuff! Any leftover eggplant can be layered in a small baking dish with gravy* and mozzarella. Leftover polenta can be reheated\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/01\/EggplantPolenta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/01\/EggplantPolenta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/01\/EggplantPolenta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":12645,"url":"https:\/\/willceau.com\/news\/2013\/04\/17\/fricasseed-chicken-abruzzi\/","url_meta":{"origin":12359,"position":5},"title":"Fricasseed Chicken Abruzzi","author":"Tina Garceau","date":"April 17, 2013","format":false,"excerpt":"I keep a small clay pot of rosemary on the window sill in my kitchen with this chicken in mind. The recipe calls for a whole cut up chicken, however I've made it so many times I found I like using thighs and drumsticks more. Whatever parts you decide on\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/04\/ChickenAbruzzi.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/04\/ChickenAbruzzi.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/04\/ChickenAbruzzi.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/12359","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=12359"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/12359\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=12359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=12359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=12359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}