Polenta Stuffed Chiles Rellenos with Mushroom Hash

Serves 6

For all ingredients, please consider using those that are grown organically.


1 recipe Creamy Polenta
6 poblano chiles
2 teaspoons olive oil
1 small sweet onion, chopped
2 pounds cremini or assorted mushrooms, sliced
2 zucchini, diced
4-6 scallions, sliced
2 tablespoons cilantro leaves

Prepare the recipe for Creamy Polenta and allow it to cool. I like to prepare it as a component for dinner the night before using what remains for rellenos the next day.

Roast the poblano chiles under a broiler until the skins begin to blister. turn the chiles with tongs until the skins are blistered all the way around the peppers.

Allow the peppers to cool until you can handle them without burning your fingers.

Leaving the stems intact, carefully slice along the length of each pepper beginning at the stem. Do not cut through to the other side. You only want to make an opening sufficient to stuff the polenta and be able to close them back up when you are finished with the task.

Once the peppers are opened, carefully remove the seeds and ribs from the inside of each pepper.

Use your hands to stuff 1/3 to 1/2 cup of polenta into each pepper. How much polenta used will depend greatly on the size of the individual pepper. They should be well stuffed so when the peppers are wrapped around the polenta they will retain the essence of their original shape.

Arrange the stuffed peppers in a glass baking dish and set aside.

This dish can be prepared up to a day in advance and refrigerated at this point.

About 30-45 minutes before being ready to serve this dish, heat the oven to 425 F.

Put the prepared chiles into the preheated oven with a drizzling of olive oil and about 1/3 cup vegetable or chicken stock or top with 1/3 cup of canned chopped tomatoes. Roast the chiles for about 30 minutes until they are heated through and beginning to turn golden brown.

Heat the olive oil in a large skillet set over medium heat. Add the onions, sprinkle with sea salt and cook for about 5-10 minutes until they start to caramelize.

Add the zucchini to the pan and cook for another 5-10 minutes.

Remove the vegetables from the pan and set aside before proceeding with the mushrooms.

Add the mushrooms to the pan and cook for another 5 doing your best to keep from stirring them around. Not stirring them will allow them to brown and develop a nice flavor. After 3-5 minutes, toss the mushrooms so they can cook on all sides.

Add the scallions and the zucchini mixture to the mushrooms, toss together and cook for about 5 minutes to be sure everything is heated through.

Plate the vegetables with the chiles served on top. Sprinkle with fresh cilantro leaves and serve immediately.

Refrigerate the leftovers. The rellenos are delicious the next day.