Cheesy Polenta Stuffed Poblanos
We tend to think of polenta as an Italian staple, but using it as a base for Tex-Mex and Mexican food brings it back to its origin in the Americas. Here polenta makes stuffed poblanos a quick, simple and hearty vegetarian meal. Using cornmeal instead of the larger, typical polenta grind speeds cooking.
Quick Cheesy Polenta
2 cups cool / tepid water
1/2 cup cornmeal
1 teaspoon salt
1/4 cup shredded cheese (same as you are using for topping)
Add water, cornmeal and salt to a heavy saucepan.
Bring to a simmer, stirring frequently over medium high heat. Cornmeal will start to thicken and sputter.
Turn heat to medium / low and cover. Continue cooking at a simmer for 25 minutes, stirring every 5-10 minutes or so to prevent scorching.
Cheesy Polenta Stuffed Poblano Peppers
Cheesy Polenta Recipe
4 medium/large poblano peppers, cut in half lengthwise, seeds and ribs removed
1 cup fresh or frozen corn kernels
2 cup salsa verde
2 cup shredded cheese (cheddar, Monterey jack or pepper jack for an extra kick of heat)
1 teaspoon olive oil
2 avocados, chopped
1/4 cup chopped cilantro or leaves from about 10 stems.
1/2 Sour Cream or Greek Yogurt
1-2 green onions, sliced fine
Heat oven to 425 degrees
Oil a large skillet or baking dish with the teaspoon of oil.
Divide the cooked polenta among cut poblanos.
Place poblanos is skillet or baking dish.
Top poblanos with salsa verde, then corn and cheese.
Bake for 25-35 minutes until poblanos are softened / cooked through.
Serve topped with avocado, sour cream and cilantro and green onion