Polenta Stuffed Poblano Peppers

Stuffing stuff is so stuffy!!! But its fun to stuff stuff with stuff that you just bought and stuff! So here is a dish that made from poblano peppers that I stuffed with stuff I found from my local grocery store - the stuff is called Quick Cooking Polenta, a dish that is made from ground cornmeal.  Stuff yourself ;)

4 Poblano peppers
1/2 cup Quick Cooking Polenta (available in your local grocery stores)
Garlic cloves, 2 to 4
1/2 cup finely chopped onion
16 oz can of corn kernels
1/2 crushed chipotle peppers in adobo sauce (canned)
1/2 cup tomato sauce
Handful of parsley sprigs, chopped finely
1/2 cup full fat milk (lower % will also work)
2 cups of hot water ( you may not need it all)
1/2 cup Queso Fresco cheese
1/4 cup Parmesan cheese

Wash and pat dry the poblano peppers. With a sharp knife, cut open the pepper leaving the sides intact.  Deseed and devein the pepper.  Follow the step with all of them. Wash your hands. Preheat the oven at 350F.  Oil an oven safe baking dish, and place the peppers on it. Oil the peppers with your hands. When the oven is ready, insert the dish with the peppers. Let cook for five minutes. Turn the peppers and let cook for another five minutes.  The skin of the peppers should appear slighly burnt.  Remove the peppers and keep aside and cover until ready to use for stuffing. When cool, remove/peel the outer skin of the peppers.

Heat butter in a saucepan. Add 2 to 4 cloves of finely chopped garlic and let brown slightly. Add 1/2 cup finely chopped onion.  Cook until translucent.  Drain the can of corn of any water. Add the corn, stir and let cook for a few minutes.  Add the polenta and toss well.  Add salt, black pepper, tomato sauce, the chipotle pepper with some adobo sauce, and chopped parsley.  Add half o the hot water.  Keep stirring and cook the polenta on medium flame. it will start clumping up and sticking to the sides, so keep working the spatula and add milk as it thickens.  Use the remainder of the water if necessary taking care that no clumps are formed.  This process should take about 5 to 8 minutes.  Add the parmesan cheese and keep stirring as it melts and binds the polenta.  You do not want the polenta to be too thick or too watery. 

Preheat the oven to 350F again.  Right before you are ready to stuff the peppers, crumple the queso fresco cheese and add to the sauce pan and give it a quick stir.  Now make equal parts of the stuffing, and stuff the peppers with the mixture as shown. 

Line them on a baking sheet/dish, and bake for 5 to 8 minutes until the cheese is bubbly.  Serve hot.

As the polenta sits, it starts clumping up so this dish must be consumed hot. I never cooked or worked with polenta before, so I am sure I will have more versions of this recipe.  I based this recipe on Food Network's recipe that I found online.