Polenta-Stuffed Poblano Peppers

Stuffed peppers are typically filled with rice, but a smooth creamy polenta filling ups the comfort level in this tasty dish. While the polenta is still warm, stir in the corn, goat cheese, and scallions. Then, fill the poblano pepper halves with a hefty scoop and bake until heated through.

Hands-On Time

25 Mins

Total Time

35 Mins

Yield

Serves 4

By Kate Merker

May 2009

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 goat cheese (2 ounces)
• 4 scallions, sliced

Directions:

Step 1

Heat broiler. On a rimmed broilerproof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Add the peppers, cut-side down.

Step 2

Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.

Step 3

Heat oven to 400° F. In a food processor, puree the tomatoes, onion, cinnamon, ½ teaspoon salt, and ¼ 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.

Step 4

In a medium saucepan, bring 2 ¼ cups water to a boil. Add ½ 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.

Step 5

Divide the polenta among peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.

Source: realsimple.com