Roasted Tomato + Poblano Polenta

Peppers and Tomatoes and Corn, oh MY! The harvest is heavy on the tomatoes and peppers so I decided to go with a recipe that use both in a way you may not expect. Though we've been leaning into no-cook options, I figured it was time to switch it up with something cooked and maybe even a little...cozy! While cooler weather feels far off, this recipe is perfect for summer when you want something hearty but still seasonal.



Cherry tomatoes are roasted in the oven, while poblano peppers are charred over a gas or charcoal grill. If you don't have a gas stove you can totally just toss the peppers in the oven with the tomatoes. The goal is to cook the flesh and char the skin enough so that it can be scraped off with the back of a knife. 

And if you've never made polenta, don't stress! This staple is simple to make (just assign someone to stand by to stir every once in awhile) and can replace carbs like potatoes or pasta in other recipes. Eat this as a side dish, or add some ground sausage or beans to the sauce for more of a meal. 

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Ingredients
 
1 cup dry polenta (like Maine Grains!) 
5 cups of water, chicken or vegetable stock
1-2 pints of cherry tomatoes
2-3 poblano peppers
3 cloves of garlic, minced
1 small onion, diced
2 tbsp olive oil
1/2 tsp ground cumin or coriander
lemon juice or apple cider vinegar to taste
salt & pepper
optional: butter or cheese for finishing the polenta

Method of Preparation

How to Cook Polenta

1. In a large saucepan, bring 5 cups of liquid to a boil with a big pinch of salt. Slowly pour in polenta while whisking vigorously to break up any lumps. 

2. Reduce the heat to low and keep whisking while you cook for 5 minutes. Cover and cook for 30 minutes-switch to a wooden spoon and stir every 5 or so minutes so the polenta doesn't stick while cooking. 

3. Finish the polenta with optional butter and/or cheese. Grated parmesan or cheddar cheese are great choices- add about 1/2 cup if you'd like. 

Roasted Tomato & Poblano Sauce

1. Preheat the oven to 400F. Roast whole cherry tomatoes on the sheet pan for about 30-40 minutes until they have all burst and are soft.

2. While the tomatoes cook, char the poblano peppers over a gas flame. Turn the peppers so all sides cook and the skins are black. You can also do this outside on a grill. Immediately put the charred peppers into a bowl with a lid, or a paper bag to cool. This helps loosen the skin and makes cleaning easy. 

​3. Heat the olive oil in a sauce pan on medium low, then add the onion and garlic and cook until translucent, adding ground spices in the last few minutes of cooking. Turn off the heat and leave the onion and garlic in the pan- you'll use this pan later to finish the sauce. 

4. Once peppers are cool, use the back of the knife to scrape away as much charred skin as you can. Remove the stems and seeds and add the peppers to a blender. Blend the peppers and all of the cherry tomatoes together- I do this just for 30 seconds to a minute, you don't want it to be too thin. 

5. Add tomato and pepper mixture to the saucepan with the onion/garlic and cook until thickened- taste for acidity and seasoning. Add vinegar or lemon juice if the tomatoes are very sweet + salt & pepper. If you have some fresh basil laying around, add a few torn leaves too. 

6. Once the sauce is cooked down, serve on top of the polenta.