Polenta-Stuffed Poblano Peppers
Prep time: 5 min
Ingredients
1 cup polenta grits + water
4 large poblano peppers
½ TBSP + 2 tsp olive oil
1 cup corn
3 tsp minced garlic
1 cup grated cheese
1 can fire roasted tomatoes
½ cup diced yellow onion
2-4 dried ancho chiles
1 tsp salt
1/4 tsp cumin
Directions
Puree ½ of the tomatoes, the onion, 2 peppers, 1.5 tsp garlic, ¼ tsp cumin, and ½ tsp salt in a blender or food processor.
Place a saucepan over medium with 2 tsp oil. Once hot, pour in the sauce mixture and remaining tomatoes. Bring to a simmer with lid ajar for 15-20 mins. Stir occasionally, and add salt if needed.
Cook polenta according to directions with water (omit any butter/oil) for ~ 30 mins.
While the polenta cooks, preheat the oven to broil and broil peppers for several minutes until charred. Flip and repeat. Slice lengthwise on one side and peel back the sides from the stem end. Drain liquid/remove seeds. Set aside.
In a small pan, heat ½ TBSP oil over medium heat. Cook the corn for 4-5 mins, stirring frequently. Add in garlic and cook until fragrant.
Pour about ½ of the sauce in the bottom of a baking dish. Stuff peppers with polenta and place over the sauce. Top with remaining cheese and broil for a few minutes.
When the polenta is finished cooking, stir in the corn, 1 TBSP oil, ½ tsp salt, and ½ cup cheese. Stir until melted. Add more water as needed and salt to taste.
To make vegan, omit cheese and use 3:1 ratio of water to non-dairy unsweetened milk. Stir in 3-4 TBSP nutritional yeast if desired.
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