The poblanos were hotter than I expected. Jason LOVED them, Riley enjoyed them, I couldn’t eat more than one and Ethan ate the stuffing out of one and had to stop. That is what happens when I get real poblanos, not commercially grown ones. These bad boys were fabulously zippy, spicy and yummy, in small batches for us heat-whimps. Next time I make a tray of these I will make half with red bell peppers instead so Ethan and I can enjoy the meal as much as everyone else.
Poblanos Stuffed with Polenta and Goat
Cheese
(I think I got this out of Real Simple, but I don’t know…all I
know is it isn’t a Kim original.)
Toss in olive oil and roast under a hot broiler
cut side down
4 plum tomatoes, halved1 red onion, wedged4-5 poblano peppers, halved and seeded
Stir after 5 minutes. Vegetables are done when tender
and slightly charred.
Puree until smooth the tomatoes and onions in a food processor
with
1/4 teaspoon cinnamon1/2 teaspoon salt1/4 teaspoon pepper
Spread half of this sauce in a 9x13 pan and place the roasted
poblano halves on top with the cut side up.
To prepare the stuffing, heat
2 1/4 cup water1/4 salt
in a heavy bottomed pot. Once boiling add gradually, while
stirring
3/4 cup polenta
Reduce temperature to a simmer and stir frequently as polenta
cooks for 10-15 minutes. When thickened and cooked through, stir in
10 ounces frozen corn, or equivalent1/4 cup soft goat cheese (about 2 ounces)3 scallions, sliced
Stuff the peppers with the polenta mixture. Top with
remaining sauce and bake in a 400 degree oven for 10 minutes.
Sprinkle with
1 scallion, sliced
Hearty enough for a meal, pretty enough to serve to guests! By
changing the size of pepper these could be transformed into great
appetizers.