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)

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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.

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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!!

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake

gluten-free // yields 4 large or 8 sm/med servings

squash bake:

2, 3-4 pound spaghetti squash

1-2 tablespoons sunflower oil, divided

1/4 cup minced shallot

4 teaspoons minced garlic

2, 15oz cans cannellini beans, drained + rinsed

1 cup sliced sun-dried tomatoes, not oil-packed

10 cups ribboned Tuscan/dino/lacinato kale, stems removed ~2 med. bunches

1 1/2 tablespoons fresh oregano,

1 large egg

15oz full-fat ricotta cheese

1 cup grated parmesan cheese

salt + pepper

breadcrumb topping:

3 slices gluten-free bread, I used Udi’s

1/4 cup grated parmesan cheese

1 1/2 teaspoons freshly chopped oregano

Preheat your oven to 400° F. Slice spaghetti squash lengthwise and scrape out seeds. Drizzle with oil, a sprinkle of salt + pepper and then rub in. Line 1-2 baking sheets with parchment paper and place squash cut side down. Bake for about 35-40 minutes until just tender enough that you can scrape the squash into strands. You don’t want it fully cooked since it will be baked again.

While cooking, place bread in a blender or food processor and grind into breadcrumbs. Toast on a pan in the oven [top rack is fine] for about 6-8 minutes. Remove and let cool fully, then toss with oregano and parmesan.

Flip the cooked squash halves over and let cool for 15 minutes [longer is fine].

While cooling, heat a large sauté pan over medium-low heat. Add 2 teaspoons of oil. Once hot, add the shallot and let cook for 3-4 minutes, stirring frequently. Add in the garlic with another teaspoon of oil and stir frequently for about 2-3 minutes, until lightly browned. Preheat oven to 350° F.

Raise the pan heat to medium. Add the white beans and a hefty sprinkle of salt + pepper. Let cook for 4-5 minutes, stirring occasionally. Stir the sun-dried tomatoes into the pan and let cook for about 2 minutes. Stir in the kale and oregano. Let cook for 1-2 minutes until just starting to wilt. Remove mixture from the heat.

Scrape about 90% of the spaghetti squash into a large mixing bowl, leaving some attached to each shell. Empty the kale mixture over the squash and combine. Add salt and pepper until seasoned to your liking.

Whisk the egg in a small mixing bowl. Mix mix in the ricotta, parmesan, a pinch of salt, and about 1/4 teaspoon black pepper until. Empty over the squash mixture and toss with your hands to evenly distribute. Scoop 1/4 of the mixture into each squash shell. Do not pack in. Bake for 25 minutes, until the top layer is a lightly crisped and brown.

Sprinkle with toasted breadcrumb mixture and bake for another 5-8 minutes. Remove and let cool slightly then serve.