Polenta Poblanos

As far back as I can recall, Thursdays have always been my favorite. Blame it on must-see-tv or the weekend's proximity, but Thursday really does it for me. I save the last real weeknight for special suppers - for the one thing I've been holding out all week - the one thing I've been itching to try. Earlier this week a smokey polenta stuffed poblano recipe caught my eye & I knew it was destined for Thursday night supper.

I can safely count Italian & Mexican cuisines among my favorites. Both have that can't-put-your-finger-on-it comforting richness to them. Both make the most of meager ingredients. And most importantly, both do beautiful things with cheese! Borrowing from Mexican & Italian staples, this Mex-talian dish is a perfect marriage. The creamy, tangy goat cheese polenta is a perfect foil to the smokey salsa & poblano peppers. Try serving this dish with a light rice pilaf, a black eyed peas, or my favorite Mexican mixed green salad (a simple combination of mandarin orange slices, red onion, & greens). Don't forget a good cold beer, Mexican please, or a yummy Mexican Martini.

Polenta Poblanos
recipe adapted from Real Simple

2 large poblanos

1 1/2 c. water

1 c. quick cook polenta

2 tbsp. goat cheese

1/4 - 1/2 c. smoked salsa* (or your favorite salsa)

1 tbsp. cilantro

1/2 tbsp. garlic powder

1 tsp. cumin

salt to taste

Pre-heat the broiler & slice the poblanos in half length wise. Place them cut side down & drizzle with olive oil & salt. Broil for 5- 8 minutes or until the skin is slightly charred.

Pre-heat the oven to 400F. Meanwhile, bring the water to boil. Once boiling, turn down the heat & whisk in the polenta. Season with cilantro & garlic powder. Add the goat cheese & whisk together.

Stuff each poblano half with polenta & drizzle salsa & remaining goat cheese in an oven safe baking dish, and bake for 10 minutes or until warmed through.

*Smoked Salsa

1 dzn. cherry tomatoes, halved

1/4 tsp. cinnamon

1/4 tsp. freshly ground cumin

1/2 tsp. salt

1/4 tsp. black pepper

1 tbsp. fresh cilantro

1 small white onion (optional)

1 tsp. olive oil

Pre-heat the broiler & place the tomatoes on a lined baking sheet cut side down. Broil for 5 - 8 minutes or until the skins are lightly charred. Purée all ingredients in a food processor. This salsa will keep in the fridge for up to 2 weeks.