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.
Thanks for sharing this one, Kim! Great presentation and sounds really tasty. Just so you know, I had similar experience with the heat and touching my eye, even when I KNEW I was supposed wear gloves when handling peppers. Why do we think we are "excused" from those precautions? haha! thanks again!
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