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Polenta Stuffed Poblanos
gluten-free // yields 4 med/lg stuffed poblanos
polenta + peppers:
- 1 cup polenta grits, plus water
- 4 med/lg poblano peppers
- 1 1/2 tablespoons extra virgin olive oil
- 1 cup frozen corn
- 1 1/2 teaspoons minced garlic
- 1 cup grated sharp cheddar cheese, divided
tomato adobo sauce:
- 1 can fire roasted diced tomatoes
- 1/2 cup diced yellow onion
- 2-4 chipotle adobo peppers, seeds removed
- 1 1/2 teaspoons minced garlic
- 1/2 – 1 teaspoon salt
- 1/4 teaspoon cumin
- 2 teaspoons olive oil
For the sauce: Puree half of the tomatoes, the onion, 2 peppers, garlic, cumin, and 1/2t salt in a blender. Taste and add more peppers if desired for spice. Place a saucepan over medium with 2t oil. Once hot, pour in the sauce and remaining tomatoes. Bring to a simmer with a lid ajar. Let simmer for 15-20 minutes while you cook the polenta. Stir occasionally. Taste and add more salt if needed.
Cook polenta according to package directions with water only (no broth) and omit any butter/oil they specify. About 30 minutes.
While the polenta cooks, preheat your oven to broil. Broil peppers for a few minutes until charred and bubbly. Flip and repeat once more. Remove and let cool for 5 minutes. Slice lengthwise on one side and peel back the sides from the stem end. Drain liquid and remove all seeds. Set aside.
In a small pan heat 1/2 tablespoon oil over medium heat. Cook the corn for about 4-5 minutes, stirring frequently. Add in the garlic and cook for another minute until fragrant. Set aside.
When the polenta is finished cooking stir in the corn mixture, 1 tablespoon oil, 1/2 – 1 teaspoon salt, and 1/2 – 3/4 cup cheddar cheese. Stir until melted. Add more water as needed (2-3 tablespoons at a time) for a creamier polenta texture. Taste and add more salt if desired.
Pour about half of the sauce in the bottom of a baking dish. Stuff peppers with polenta and place over the sauce. Top with more remaining grated cheese and broil for a few minutes until bubbly. Serve hot with extra sauce on the side.
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Notes:
If using quick cooking polenta the order of cooking things will change. If you don’t want the spice from the adobo peppers or can’t find them (ethnic aisle in a small can) blend in 1-2 jarred roasted red peppers instead.
To make vegan omit cheese and use 3:1 ratio of water to non-dairy unsweetened milk for a creamier consistency. Stir in 1/4-1/3 cup of vegan parmesan or 3-4 tablespoons nutritional yeast if desired.
