I’m taking a quick break from all things Thanksgiving. I have to avoid overloading myself with Thanksgiving flavors before the actual day so I will still appreciate and actually want to eat them.

Polenta Stuffed Poblano Peppers | edibleperspective.com

This meal was the perfect way to temporarily stray from sage, rosemary, potatoes, brussels sprouts, and lots of meatless loafing. It was incredibly comforting and flavorful and perfect for a freezing cold Friday night spent swaddled in a blanket watching movies.

Polenta Stuffed Poblano Peppers | edibleperspective.com

How do you all spend your Thanksgivings? Is every year the same? When I was growing up it was always at my grandparents house (mom’s side). We would drive in from Michigan for Thanksgiving and then when we moved to Cleveland we were only 5 minutes away. As my grandparents got older Thanksgiving shifted to our house. I came back every single year from college for Thanksgiving and couldn’t bear the thought of not being home for that holiday.

(Dec. 2009)

1916443_972179023405_7479325_n

Since moving to Colorado, we’ve gotten to enjoy the company of our friends for Thanksgiving. We’re going on our sixth “Friendsgiving” this year, and I can’t even really put into words how much I love it. I definitely still miss my family like crazy, but celebrating this holiday with friends is pretty special. It’s an all day affair with at least 15 friends and some of the best Thanksgiving food you’ve ever tasted. Our friends who host not only cook a ton of the food, they also brew 2 special beers for the day (super talented brewers!). This year they’re brewing a Pumpkin Oktoberfest/Marzen and a Dark Chocolate Peanut Butter Porter. Yes please!

Polenta Stuffed Poblano Peppers | edibleperspective.com

There are an ample amount of veg-friendly + gluten-free dishes, whish is always so nice. And speaking of poblanos, last year I actually brought this poblano cornbread stuffing and everyone raved. I typically go pretty traditional with the stuffing so I had to bring two and eat some of each. Stuffing is my favorite.

This year I’m definitely bringing my recent easy vegan gravy, some kind of stuffing, and I haven’t decided what else! Definitely a dessert that I have yet to come up with.

Polenta Stuffed Poblano Peppers | edibleperspective.com

I can’t get over how the roasted flavors in this dish pair with the creaminess and mild flavors of the polenta.

And I could definitely see putting an egg on top.

Polenta Stuffed Poblano Peppers | edibleperspective.com

Print this!

Polenta Stuffed Poblanos

gluten-free // yields 4 med/lg stuffed poblanos

polenta + peppers:

1 cup polenta grits, plus water
4 med/lg poblano peppers
1 1/2 tablespoons extra virgin olive oil
1 cup frozen corn
1 1/2 teaspoons minced garlic
1 cup grated sharp cheddar cheese, divided

tomato adobo sauce:

1 can fire roasted diced tomatoes
1/2 cup diced yellow onion
2-4 chipotle adobo peppers, seeds removed
1 1/2 teaspoons minced garlic
1/2 – 1 teaspoon salt
1/4 teaspoon cumin
2 teaspoons olive oil

For the sauce: Puree half of the tomatoes, the onion, 2 peppers, garlic, cumin, and 1/2t salt in a blender. Taste and add more peppers if desired for spice. Place a saucepan over medium with 2t oil. Once hot, pour in the sauce and remaining tomatoes. Bring to a simmer with a lid ajar. Let simmer for 15-20 minutes while you cook the polenta. Stir occasionally. Taste and add more salt if needed.

Cook polenta according to package directions with water only (no broth) and omit any butter/oil they specify. About 30 minutes.

While the polenta cooks, preheat your oven to broil. Broil peppers for a few minutes until charred and bubbly. Flip and repeat once more. Remove and let cool for 5 minutes. Slice lengthwise on one side and peel back the sides from the stem end. Drain liquid and remove all seeds. Set aside.

In a small pan heat 1/2 tablespoon oil over medium heat. Cook the corn for about 4-5 minutes, stirring frequently. Add in the garlic and cook for another minute until fragrant. Set aside.

When the polenta is finished cooking stir in the corn mixture, 1 tablespoon oil, 1/2 – 1 teaspoon salt, and 1/2 – 3/4 cup cheddar cheese. Stir until melted. Add more water as needed (2-3 tablespoons at a time) for a creamier polenta texture. Taste and add more salt if desired.

Pour about half of the sauce in the bottom of a baking dish. Stuff peppers with polenta and place over the sauce. Top with more remaining grated cheese and broil for a few minutes until bubbly. Serve hot with extra sauce on the side.

----

Notes:

If using quick cooking polenta the order of cooking things will change. If you don’t want the spice from the adobo peppers or can’t find them (ethnic aisle in a small can) blend in 1-2 jarred roasted red peppers instead.

To make vegan omit cheese and use 3:1 ratio of water to non-dairy unsweetened milk for a creamier consistency. Stir in 1/4-1/3 cup of vegan parmesan or 3-4 tablespoons nutritional yeast if desired.

Polenta Stuffed Poblano Peppers | edibleperspective.com

Any dessert recipes you’re looking for?

Ashley

Also! The winners from the Boulder Organic! soup giveaway are:

grand prize: Caitlin C.

runners up: Caroline C. + Jeanne

The winners have been notified. Thanks to everyone who entered!!

Veggie Potato Breakfast Tacos

gluten-free // yields about 3-4 servings

for the tacos:

2 cups 1/2-inch chopped fingerling potatoes

2 tablespoons ghee, or high-heat oil - divided

2 teaspoons minced garlic, about 2 cloves

2 cups finely chopped lacinato kale

1 1/2 cups black beans, drained but not rinsed

1, 4oz can mild green chiles, drained

smoky hot sauce

8 large eggs, whisked well

8-12 corn tortillas

salt and pepper

cilantro, green onion, cheese, tomatoes, etc. to top

for the guac:

2 avocados

1/3 - 1/2 cup diced red onion

2-3 juiced limes

salt to taste

3-4 tablespoons chopped cilantro, if desired

Preheat oven to 400* F. Melt 2-3 teaspoons ghee. Toss potatoes with ghee [or oil] and sprinkle generously with salt and pepper. Roast for 25-30 minutes, flipping once halfway through, until tender and browned. If the potatoes finish before you're done cooking, keep at 200* F.

While the potatoes roast mash the avocado in a bowl. Add in the red onion, juice from 2 limes, 1/2 teaspoon salt, and cilantro [if using] and stir together. Taste and add more lime juice and salt if needed [I use a bit more of each]. Place plastic wrap directly on top and set in the fridge until ready to use.

Place a medium sized pan over medium heat with 1 teaspoon of ghee or oil. Once hot, stir in 1/2 teaspoon minced garlic for about 30 seconds - 1 minute until just starting to brown. Add in the kale with a pinch or two of salt and cook for about 3-4 minutes until wilted but not limp. Empty into a bowl and set aside. Turn the burner to medium-low and add another 2 teaspoons of ghee or oil. [You'll use this pan to cook the eggs in.]

While the pan cools down a bit, place a small pot over medium heat with 2 teaspoons ghee or oil. Once hot, stir in 1 1/2 teaspoons minced garlic for about 30 seconds - 1 minute until just starting to brown. Add in the black beans, a few splashes of hot sauce, and a sprinkle of salt and pepper. Reduce heat to low and let cook, stirring every minute or so for about 6-8 minutes. You want the beans to become a bit creamy. Add a splash or so of water if the beans start to dry out. Stir in the green chiles and cook for 1 minute. Taste and adjust salt/hot sauce if needed.

While the beans cook, slowly pour in your eggs into the pan and keep moving with a spatula. You want large pieces of scrambled eggs, so avoid chopping the eggs in the pan. Cook for about 5-7 minutes, until about halfway cooked. Fold in the kale, add a few splashes of hot sauce, a generous sprinkle of salt + pepper, and continue to cook the eggs until done to your liking. The key is to incorporate the kale when the eggs are still a bit raw so the kale sticks in the egg. Taste and add more salt + pepper if needed.

In the last 2 minutes of eggs cooking warm tortillas over an open gas flame for just a few seconds or place in your oven to heat for just a minute.

Plate tacos with warmed tortillas, beans, eggs, and potatoes. Add guacamole, shredded cheese, halved cherry/grape tomatoes, hot sauce, or other desired toppings. Serve hot.

home

Polenta Stuffed Poblano Peppers

Polenta Stuffed Poblanos

Veggie Potato Breakfast Tacos

Veggie Potato Breakfast Tacos

Edible Perspective

SUBSCRIBE BY EMAIL

READER FAVORITES