Poblano Polenta
serves 4-6
Simple polenta is made savory and complex with diced poblano peppers nad parmesan cheese in this delicious side dish.This recipe is part of Andrew Schloss's Sunday Dinners.
4 cups water
1 cup cornmeal
4 tablespoons olive oil
1 poblano pepper, stemmed, seeded and diced
1/4 cup parmesan
prep: 20 minutes
total: 25 minutes
heavy saucepan
small skillet
whisk
1. In a large heavy saucepan, whisk the water and cornmeal together until moistened. Season with salt and pepper to taste. Cook over moderate heat, stirring with a wooden spoon frequently until the mixture is very smooth and silky, about 20 minutes. (This can also be done in a microwave. Mix the water and cornmeal in a 2-quart soufflé dish. Microwave at full power for 7 minutes. Remove and whisk thoroughly. Season with salt and pepper. Place a paper towel over soufflé dish and microwave another 6 minutes.)
2. Meanwhile, heat 1 tablespoon of the oil in a small skillet. Add the poblano and cook over moderate heat until softened, about 2 minutes.
3. When polenta is finished, mix in the sautéed poblanos, additional oil, parmesan and more salt and pepper, if desired.
