Seven Poblano Peppers
One Cup Of Shredded Sharp Cheddar Cheese, Divided
One Cup Of Instant Polenta
2 1/4 Cups Water
A Teaspoon Of Sea Salt, Divided
1/4 Teaspoon Of Ground Black Pepper
Two Tablespoons Of Canola Oil
Preheat the oven to 350 degrees.
Brush the poblano peppers with the canola oil. Sprinkle 1/2 teaspoon of sea salt and the black pepper on the peppers. Put the poblano peppers on a baking sheet and roast in the oven for 45 minutes.
Cook the instant polenta in the 2 1/4 cups of water and 1/2 teaspoon of sea salt according to the package instructions. When the polenta is cooked, turn off the heat and stir 1/2 cup of the cheddar cheese into the polenta.
When the poblano peppers are cool, cut a slit lengthwise down the center of each pepper and remove the stem and the seeds. Peel any charred skin off of the peppers.
Place an equal amount of polenta in each pepper. Fold each poblano pepper up and place the peppers in a greased baking dish. Top the poblano peppers with the remaining cheddar cheese.
Cover the baking dish with aluminum foil. Bake in the oven at 350 degrees for 45 minutes.
Serve with salsa and/or guacamole.