Polenta-Stuffed Poblano Peppers |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ever since the economic atmosphere went down the drain, we have been keeping an eye out for low-cost recipes. This one comes from Real Simple - we liked this a lot! The poblanos are just spicy enough that you know it, and the polenta is smooth, creamy and comforting - I use regular cornmeal and it turns out just fine. Ingredients:
4 plum tomatoes, halved |
1 red onion, cut into wedges |
1 tablespoon olive oil |
4 poblano peppers, halved lengthwise and seeded |
1/4 teaspoon ground cinnamon |
kosher salt and pepper |
1/2 cup instant polenta |
1 (10 ounce) package frozen corn |
1/4 cup soft fresh goat cheese (2 ounces) |
4 scallions, sliced |
Directions:
1. Heat broiler. On a rimmed broiler-proof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Place the peppers on the sheet, cut-side down. Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.
2. Heat oven to 400°F In a food processor, puree the tomatoes, onion, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Spread half the sauce in a 9-by-13-inch baking dish. Arrange the peppers in the dish, cut-side up.
3. In a medium saucepan, bring 2 1/4 cups water to a boil. Add 1/2 teaspoon salt. Gradually whisk in the polenta. Cook, whisking constantly, until thickened, 3 to 4 minutes. Stir in the corn, cheese, and all but 2 tablespoons of the scallions.
4. Divide the polenta among the peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.
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