Poblano Peppers Stuffed with Sage Polenta, Feta and Greens
lisa
ingredients
- 3 cups chicken or vegetable broth
- 1 cup water
- 3/4 cup dry polenta
- 6 large fresh (not dried) poblano or pasilla peppers
- 2 tablespoons olive oil
- 1 cup diced red onion
- 1 medium red pepper, cored and diced
- 3 large garlic cloves, minced
- 2 cups packed baby spinach leaves, chopped small
- 2 tablespoons finely minced fresh sage or 2 teaspoons dried
- 1/8 teaspoon white pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon chipotle powder
- 1 cup feta cheese
directions
- 1
Bring broth and water to a boil in a 4-quart heavy pot; whisk in polenta. Cook over medium heat for 2 minutes, whisking. Reduce heat to low and cook, uncovered, for 30 minutes, stirring frequently, until soft and creamy. (Use instant polenta for time saving.)
- 2
While polenta is cooking, roast peppers: preheat broiler to high. Place peppers on a baking sheet and roast, turning every few minutes, until outsides are lightly charred. Remove from oven and place in paper bag for 5 minutes to cool. Peel skins. Cut slit in peppers lengthwise, leaving tops intact, and remove seeds.
- 3
Heat olive oil in a large, heavy skillet over medium-low heat. Cook onion, red peppers and garlic, stirring frequently, until vegetables are softened, 5 to 8 minutes. Stir in spinach and cook for 1 minute. Stir in sage, white pepper, paprika and chipotle powder. Season with salt.
- 4
Preheat broiler to high again. Stir spinach mixture into polenta. Stir in 1/2 cup of the feta cheese. (Filling may be made ahead of time; heat through before stuffing chiles.)
- 5
Divide filling among chiles. Arrange in a baking dish, slit side up, and sprinkle with additional feta cheese. Broil for 5 minutes. Remove from oven, sprinkle with additional paprika and chipotle powder, and serve immediately.
Source: lisa
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