Serves 6-8
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Pepper Ingredients
- 8 poblano peppers
- 1 1/2 tablespoons olive oil
- sprinkling of salt
Polenta Ingredients
- 4 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 cup polenta cornmeal
- 1 1/2 cups corn kernels
- 1 tablespoon olive oil
- 1 1/2 cups shredded reduced-fat cheddar cheese
- 1/2 cup chopped spanish olives
Salsa Ingredients
- 1 16-ounce jar of salsa
- 1 15-ounce can of black beans, drained
- 1/4 cup chopped cilantro (optional)
Preheat oven to 450ยบ. Cut the peppers in half lengthwise and remove the seeds, but leave the stem ends on so the peppers will hold their shape. Brush the pepper halves with oil, inside and out, and sprinkle lightly with salt. Place cut-side up on an oiled baking sheet and roast in the oven until tender but still holding their shape, about 15 minutes.
While the peppers roast, in a heavy saucepan, bring the water, salt, and red pepper flakes to a boil. Add the polenta in slow, steady stream while whisking. Cook on medium heat, stirring often, until thickened. Stir in the corn, oil, 1 cup of cheese, and the olives. Remove from the heat.
Fill the roasted pepper halves with the polenta mixture. Sprinkle the tops with the remaining cheese and return to the oven for 5 to 10 minutes, until the cheese is melted. Meanwhile, combine the salsa, black beans, and cilantro in a saucepan and bring to a simmer.
To serve, spoon some of the black bean salsa on each dinner plate and place one or two pepper halves on top.