My usual course of action with several peppers on hand is to stuff them. Typically, fillings involve ground meat and rice, smothered in tomato sauce. On rare occasions an Indian inspired version comes about, using lentils or chickpeas and copious amounts of cumin and garam masala. This tex-mex corn-centric version is a first for me. I blame the endless sea of sweet corn we were blessed with late this summer.
adapted from Martha Stewart's Polenta Stuffed Peppers and Stuffed Poblano Peppers
4 Tbsp unsalted butter, divided
1 pablano pepper, seeded and finely diced
1/2 yellow onion, finely diced
1 clove of garlic, minced
2 1/2 cups water
1 cup coarse cornmeal
1 tsp salt
1/4 tsp pepper
1/2 tsp cumin
2 ears of corn
1 1/2 cup shredded monteray jack cheese
4 bell peppers, halved, stem and seeds removed
In a large saucepan set over medium heat, melt 1 Tbsp of butter. Add the poblano, onion and garlic. Sautee util tender, 2-3 minutes. Add the water and bring to a boil.
Slowly whisk in the cornmeal, salt, pepper and cumin. Reduce to a simmer. Whisk frequently until the polenta thickens, about 5 minutes. Add additional water as needed. Remove from heat and fold in the remaining butter, corn kernel, and half of the cheese. Stir until cheese and butter has melted. Season with addition salt, pepper and cumin to taste.
Preheat the oven to 375
Arrange the pepper halves in a large shallow baking dish. Spoon the polenta into the peppers. Add 1/2 of water to the bottom of the baking dish. Cover with foil.
Bake, covered, for 30 minutes.
Uncover and sprinkle the peppers with remaining cheese. Return dish to oven and bake an additional 30 minutes or until the cheese is melted and bubbling and the peppers are tender.
Serve garnished with salsa and cilantro.