Polenta-Stuffed Poblano Rellenos with Spicy Chipotle Sauce

• 4 whole Poblano Peppers
• Olive Oil Cooking Spray
• 1 teaspoon Olive Oil
• 1/2 cups Yellow Onion, Finely Minced
• 1 clove Garlic. Pressed And Finely Minced
• 2 cups Chicken Broth
• 1/2 cups Coarsely Ground Cornmeal
• 2 teaspoons Butter
• 1/2 teaspoons Salt
• 1/2 cups Parmesan Cheese, Shredded
• 1 teaspoon Olive Oil
• 1/2 cups Red Onion, Chopped
• 1 clove Garlic, Pressed And Minced
• 3 Tablespoons Tomato Paste
• 1/4 cups Dry Red Wine
• 3 whole Chipotle Peppers Canned In Adobo Sauce, More If You Want Extra Spicy, Add 3 Tablespoons Of The Adobo Sauce For Smoky Flavor
• 3 Tablespoons Water
• 1 Tablespoon Honey
• 2 Tablespoons Apple Cider Vinegar
• 1 teaspoon Ground Cumin

1. Note: The sauce needs to be prepared at least 2 hours ahead of the peppers.
2. For the peppers: Preheat oven to 425 degrees F. Spray a baking sheet with olive oil cooking spray.
3. Remove a 1 (lengthwise) strip from each pepper, leaving the stem intact.
4. Carefully remove seeds.
5. Place peppers open-side down on baking sheet and spray tops with olive oil spray.
6. Bake in oven for 15-20 minutes, flipping halfway through, until peppers are softened and lightly charred.
7. (Note: this can also be done on the grill mine was buried in snow).
8. For the polenta: Meanwhile, heat olive oil over medium-high heat.
9. Add garlic and onion and saute until tender.
10. Add chicken broth and bring to a boil over high heat.
11. Gradually whisk in cornmeal.
12. Cover and reduce heat to low.
13. Mixture will thicken gradually.
14. Stir frequently.
15. When mixture reaches a porridge-like consistency, remove from heat and stir in butter, salt and cheese.
16. For the chipotle sauce (prepare ahead): In a medium saucepan heat oil over medium heat.
17. Add garlic and onion and saute until softened (2-3 minutes).
18. Add tomato paste, wine, and chipotle peppers and simmer for 2 minutes.
19. Stir in water, honey, vinegar, and cumin.
20. Simmer for 3 minutes then remove from heat and cool for 15 minutes.
21. Add mixture to a food processor and puree.
22. Add more water if thinning is needed.
23. Place in a glass container and chill for 2 hours (can be made a few days ahead also).
24. When preparing peppers, heat sauce in a small saucepan.
25. To assemble: Fill peppers with polenta.
26. Drizzle 1/4 cup sauce over each pepper and serve!
27. If you have sauce leftover, place it in a glass jar in the refrigerator and use for a hot sauce!
28. Nutrition info per 1 stuffed pepper with sauce: 188 calories, 5 g fat, 7 g protein, 25 g carbohydrates, 5 g fiber

peppers, olive oil, olive oil, yellow onion, garlic, chicken broth, cornmeal, butter, salt, parmesan cheese, olive oil, red onion, clove garlic, tomato paste, red wine, peppers, water, honey, apple cider vinegar, ground cumin

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/polenta-stuffed-poblano-rellenos-with-spicy-chipotle-sauce/ (may not work)