Recipes

Polenta-Stuffed Poblano Peppers

There are many peppers at the market, so pick your favorite variety and create this tasty recipe! Nearly all the ingredients can be found at our market, making it a one-stop-shop recipe.

Ingerdients

  • 4 plum tomatoes, halved
  • 1 red onion, cut into wedges
  • 1 tablespoon olive oil
  • 4 poblano peppers, halved lengthwise and seeded
  • 1/4 teaspoon ground cinnamon
  • kosher salt and pepper
  • 1/2 cup instant polenta
  • 1 10-ounce package frozen corn
  • 1/4 cup soft goat cheese (2 ounces)
  • 4 scallions, sliced

Directions

Heat broiler. On a rimmed broiler-proof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Add the peppers, cut-side down.

Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.

Heat oven to 400° F. In a food processor, puree the tomatoes, onion, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper until smooth. Spread half the sauce in a 9-by-13-inch baking dish. Arrange the peppers in the dish, cut-side up.

In a medium saucepan, bring 2 ¼ cups water to a boil. Add ½ teaspoon salt. Gradually whisk in the polenta. Cook, whisking constantly, until thickened, 3 to 4 minutes. Stir in the corn, cheese, and all but 2 tablespoons of the scallions.

Divide the polenta among peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.

Return Print

Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

top