Polenta-Stuffed Poblano Peppers - cooking recipe

Ingredients
    4 plum tomatoes, halved
    1 red onion, cut into wedges
    1 tablespoon olive oil
    4 poblano peppers, halved lengthwise and seeded
    1/4 teaspoon ground cinnamon
    kosher salt and pepper
    1/2 cup instant polenta
    1 (10 ounce) package frozen corn
    1/4 cup soft fresh goat cheese (2 ounces)
    4 scallions, sliced
Preparation
    Heat broiler. On a rimmed broiler-proof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Place the peppers on the sheet, cut-side down. Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.
    Heat oven to 400\u00b0F In a food processor, puree the tomatoes, onion, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Spread half the sauce in a 9-by-13-inch baking dish. Arrange the peppers in the dish, cut-side up.
    In a medium saucepan, bring 2 1/4 cups water to a boil. Add 1/2 teaspoon salt. Gradually whisk in the polenta. Cook, whisking constantly, until thickened, 3 to 4 minutes. Stir in the corn, cheese, and all but 2 tablespoons of the scallions.
    Divide the polenta among the peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.

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