Poblano Polenta
serves 4-6
Recipe from Andrew Schloss
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.
ingredients
4 cups water
1 cup cornmeal
4 tablespoons olive oil
1 poblano pepper, stemmed, seeded and diced
1/4 cup parmesan
timer
prep: 20 minutes
total: 25 minutes
tools
heavy saucepan
small skillet
whisk
instructions
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.
