It’s that time of the month where I have to do a serious assessment of what’s in the fridge. I hate nothing more than reaching into the crisper drawer to grab the tomatoes I bought to make sauce and finding that some – or, GASP!, all – of them have gone bad.
My only consolation is being able to feed my rotten food to the worms in my vermicompost bin, but it’s still food I needed for dinner and no longer have!
My stray vegetable roundup this week resulted in this comfort food dish that was fairly quick to make and perfect after a long day at work.
Preheat Oven to 300F
What You Need:
- 5-6 poblano peppers
- 1 tbsp olive oil
- Half a small onion
- 1 tbsp minced garlic
- 2 cups kale
- 1 cup cornmeal
- 2 cups water
- 3-4 cups tomato sauce
What You Do To Make the Polenta:
Boil 2 cups of water. When it boils, add 1 cup cornmeal and immediately remove from heat as the cornmeal will thicken super quick in the bioling water. Don’t be alarmed, this literally takes a matter of seconds.
Stir until thickened and add additional water if necessary (I usually have to) to make it creamier. Your polenta should be creamy and easy to stir when complete.
What You Do To Make the Filling:
Slice the tops off the poblano peppers leaving as much pepper on as you can. Cut the pepper in half lengthwise and clean out the seeds and veins.
While the peppers bake, warm olive oil in a large pan on medium heat. Add the onion and garlic and simmer, stirring frequently, until translucent and soft.
Add any other veggies you want. I added 2 chopped serrano peppers for a little kick and the kale, stirring it until it was steamed and reduced.
Add the onion mixture to your polenta, stirring until well mixed.
Place each pepper in a baking dish with sides, and spoon the polenta mixture into each poblano pepper. Top with tomato sauce and goat cheese, and bake until cheese is melted.
Pro Tip: Consider adding cooked sausage or your favorite kind of bean to the polenta mixture for some protein!