Here it is, the last day of November and my final Harvest Month recipe to share. This has been a fun experiment! The idea for this meal was sparked by a recipe I spotted while perusing a Better Homes & Gardens issue I inherited on a visit to Josh's grandmother. I've obviously used corn meal before, and used pre-made polenta, but never made my own. The recipe for Cumin Polenta called out to me and I almost immediately thought about filling some poblanos with it. A quick click using the Food Blog Search in my sidebar brought me Cara's Pumpkin Polenta & Manchego Stuffed Poblanos which helped fill in the rest of the picture the Cumin Polenta had started to form in my mind. I stuffed my peppers with the BHG polenta recipe, topped with Pepper Jack cheese, and followed Cara's lead by serving them over a black bean/tomato/chile ragout. Making this polenta wasn't nearly as hard as I thought it might be, and I'll definitely be trying some different recipes for it in the future.
Cumin Polenta Stuffed Poblanos
4 large poblano peppers
1 14 oz. cans reduced sodium chicken broth
2 teaspoon ground cumin
1 cup yellow cornmeal
1/2 cup whole milk
1 tablespoon butter
1/4 cup diced yellow onion
1 clove minced garlic
1 15 oz. can black beans, drained and rinsed
1 10 oz. can diced tomatoes with green chilies
1/2 cup grated Pepper Jack cheese
- Roast whole poblanos by your preferred method- stove, oven, grill, etc. I used the oven, and roast just long enough to soften, but not long enough to have to peel them.
- Meanwhile, in a large heavy saucepan combine broth and cumin; bring to a boil. Reduce heat; gradually whisk in cornmeal. Cook and stir until thick, about 6 to 8 minutes. Whisk in milk and butter. Season with salt and pepper.
- Preheat oven to 375 degrees. Spray an oven-proof skillet with lid with nonstick cooking spray and heat over medium-low heat. Cook the onions until soft, about 8 minutes. Add the garlic and cook 1 minute more. Add the diced peppers with green chilies and the black beans, bring to a boil, then reduce heat and simmer.
- Carefully cut a slit into each pepper and scoop out all the seeds. Fill each pepper with polenta and place on top of the black bean mixture. Top each pepper with shredded cheese and cover the skillet. Bake for about 15-20 minutes.