Polenta-Stuffed Poblano Rellenos with Spicy Chipotle Sauce

Ingredients

• FOR THE PEPPERS:
• 4 whole Poblano Peppers
• Olive Oil Cooking Spray
• FOR THE POLENTA:
• 1 teaspoon Olive Oil
• ½ cups Yellow Onion, Finely Minced
• 1 clove Garlic. Pressed And Finely Minced
• 2 cups Chicken Broth
• ½ cups Coarsely Ground Cornmeal
• 2 teaspoons Butter
• ½ teaspoons Salt
• ½ cups Parmesan Cheese, Shredded
• FOR THE CHIPOTLE SAUCE:
• 1 teaspoon Olive Oil
• ½ cups Red Onion, Chopped
• 1 clove Garlic, Pressed And Minced
• 3 Tablespoons Tomato Paste
• ¼ cups Dry Red Wine
• 3 whole Chipotle Peppers Canned In Adobo Sauce, More If You Want Extra Spicy, Add 3 Tablespoons Of The Adobo Sauce For Smoky Flavor
• 3 Tablespoons Water
• 1 Tablespoon Honey
• 2 Tablespoons Apple Cider Vinegar
• 1 teaspoon Ground Cumin

Preparation Instructions

Note: The sauce needs to be prepared at least 2 hours ahead of the peppers.

For the peppers:
Preheat oven to 425 ºF. Spray a baking sheet with olive oil cooking spray.

Remove a 1″ (lengthwise) strip from each pepper, leaving the stem intact. Carefully remove seeds. Place peppers open-side down on baking sheet and spray tops with olive oil spray. Bake in oven for 15-20 minutes, flipping halfway through, until peppers are softened and lightly charred. (Note: this can also be done on the grill– mine was buried in snow).

For the polenta:
Meanwhile, heat olive oil over medium-high heat. Add garlic and onion and saute until tender. Add chicken broth and bring to a boil over high heat. Gradually whisk in cornmeal. Cover and reduce heat to low. Mixture will thicken gradually. Stir frequently. When mixture reaches a porridge-like consistency, remove from heat and stir in butter, salt and cheese.

For the chipotle sauce (prepare ahead):
In a medium saucepan heat oil over medium heat. Add garlic and onion and saute until softened (2-3 minutes). Add tomato paste, wine, and chipotle peppers and simmer for 2 minutes. Stir in water, honey, vinegar, and cumin. Simmer for 3 minutes then remove from heat and cool for 15 minutes.

Add mixture to a food processor and puree. Add more water if thinning is needed. Place in a glass container and chill for 2 hours (can be made a few days ahead also).

When preparing peppers, heat sauce in a small saucepan.

To assemble:
Fill peppers with polenta. Drizzle 1/4 cup sauce over each pepper and serve!

If you have sauce leftover, place it in a glass jar in the refrigerator and use for a hot sauce!

Nutrition info per 1 stuffed pepper with sauce: 188 calories, 5 g fat, 7 g protein, 25 g carbohydrates, 5 g fiber