I’m taking a quick break from all things Thanksgiving. I have to avoid overloading myself with Thanksgiving flavors before the actual day so I will still appreciate and actually want to eat them.

Polenta Stuffed Poblano Peppers | edibleperspective.com

This meal was the perfect way to temporarily stray from sage, rosemary, potatoes, brussels sprouts, and lots of meatless loafing. It was incredibly comforting and flavorful and perfect for a freezing cold Friday night spent swaddled in a blanket watching movies.

Polenta Stuffed Poblano Peppers | edibleperspective.com

How do you all spend your Thanksgivings? Is every year the same? When I was growing up it was always at my grandparents house (mom’s side). We would drive in from Michigan for Thanksgiving and then when we moved to Cleveland we were only 5 minutes away. As my grandparents got older Thanksgiving shifted to our house. I came back every single year from college for Thanksgiving and couldn’t bear the thought of not being home for that holiday.

(Dec. 2009)

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Since moving to Colorado, we’ve gotten to enjoy the company of our friends for Thanksgiving. We’re going on our sixth “Friendsgiving” this year, and I can’t even really put into words how much I love it. I definitely still miss my family like crazy, but celebrating this holiday with friends is pretty special. It’s an all day affair with at least 15 friends and some of the best Thanksgiving food you’ve ever tasted. Our friends who host not only cook a ton of the food, they also brew 2 special beers for the day (super talented brewers!). This year they’re brewing a Pumpkin Oktoberfest/Marzen and a Dark Chocolate Peanut Butter Porter. Yes please!

Polenta Stuffed Poblano Peppers | edibleperspective.com

There are an ample amount of veg-friendly + gluten-free dishes, whish is always so nice. And speaking of poblanos, last year I actually brought this poblano cornbread stuffing and everyone raved. I typically go pretty traditional with the stuffing so I had to bring two and eat some of each. Stuffing is my favorite.

This year I’m definitely bringing my recent easy vegan gravy, some kind of stuffing, and I haven’t decided what else! Definitely a dessert that I have yet to come up with.

Polenta Stuffed Poblano Peppers | edibleperspective.com

I can’t get over how the roasted flavors in this dish pair with the creaminess and mild flavors of the polenta.

And I could definitely see putting an egg on top.

Polenta Stuffed Poblano Peppers | edibleperspective.com

Print this!

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.

Polenta Stuffed Poblano Peppers | edibleperspective.com

Any dessert recipes you’re looking for?

Ashley

Also! The winners from the Boulder Organic! soup giveaway are:

grand prize: Caitlin C.

runners up: Caroline C. + Jeanne

The winners have been notified. Thanks to everyone who entered!!

Polenta Crostini with Butternut Squash, Ricotta + Sage

gluten-free // yields 24-32 crostini

1 cup uncooked polenta + cooking water

1-2 tablespoons butter or olive oil

1/2 teaspoon garlic powder granules

1/2 cup grated parmesan cheese

3 cups 1/2-inch cubed butternut squash

30+ sage leaves

1 cup full fat ricotta cheese

1 1/2 teaspoons pure maple syrup

3 tablespoons refined avocado oil or ghee (or other high-heat safe oil)

salt + pepper

Cook polenta according to package directions, until stiff in texture. Cook time will vary depending on the brand. After stirring the polenta into your boiling water add 1-2 tablespoons of butter or oil, the garlic, and about 1/2-3/4 teaspoon salt. When finished, stir in the parmesan cheese. Add more salt + pepper to your liking.

Spread the polenta evenly and firmly on a rimmed (unlined) baking sheet 9x13 in size. If you don’t have that size pan aim to spread the polenta evenly to 1/4-1/2 inch thickness all over.

Place in the fridge until fully chilled, 30-45 minutes.

After 20 minutes of chilling, preheat your oven to 425° F. Line a baking sheet with parchment and toss the squash with 1 tablespoon of oil and a few pinches of salt. Roast for 20-28 minutes, turning halfway through, until golden brown and tender. Set aside.

While roasting, heat a small pan over medium-high heat with 2 tablespoons of oil. Once fully heated, add about 10 sage leaves to the pan (do not overcrowd) for about 30 seconds until the edges start to curl and barely brown. Place on a paper towel to drain excess grease. Repeat 2-3 more times.

Stir ricotta with the maple syrup and a pinch of salt. Place in the fridge.

Slice polenta into 2-3-inch pieces and place on a greased or parchment lined baking sheet.

As soon as the squash finishes set your oven to broil with a rack in the top position. Place the polenta under the broiler for 3-6 minutes, until crispy to the touch. Flip and broil for another 3-6 minutes. Keep a close eye on the polenta. Let cool for 5 minutes or to room temperature.

Assemble polenta with ricotta, butternut squash, a sage leaf, and a sprinkle of salt. Serve slightly warm, at room temp, or chilled from the fridge.

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notes: When broiling the polenta it will feel crisp to the touch but doesn’t darken much in color. Test crispness with a quick touch.

If serving chilled, be sure to chill each ingredient separately and then assemble. Polenta can be made 1 day ahead if desired. Cook and spread in the pan then keep in the fridge until ready to broil.