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Note: The sauce needs to be prepared at least 2 hours ahead of the peppers.
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For the peppers: Preheat oven to 425 degrees F. Spray a baking sheet with olive oil cooking spray.
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Remove a 1 (lengthwise) strip from each pepper, leaving the stem intact.
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Carefully remove seeds.
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Place peppers open-side down on baking sheet and spray tops with olive oil spray.
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Bake in oven for 15-20 minutes, flipping halfway through, until peppers are softened and lightly charred.
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(Note: this can also be done on the grill mine was buried in snow).
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For the polenta: Meanwhile, heat olive oil over medium-high heat.
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Add garlic and onion and saute until tender.
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Add chicken broth and bring to a boil over high heat.
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Gradually whisk in cornmeal.
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Cover and reduce heat to low.
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Mixture will thicken gradually.
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Stir frequently.
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When mixture reaches a porridge-like consistency, remove from heat and stir in butter, salt and cheese.
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For the chipotle sauce (prepare ahead): In a medium saucepan heat oil over medium heat.
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Add garlic and onion and saute until softened (2-3 minutes).
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Add tomato paste, wine, and chipotle peppers and simmer for 2 minutes.
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Stir in water, honey, vinegar, and cumin.
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Simmer for 3 minutes then remove from heat and cool for 15 minutes.
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Add mixture to a food processor and puree.
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Add more water if thinning is needed.
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Place in a glass container and chill for 2 hours (can be made a few days ahead also).
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When preparing peppers, heat sauce in a small saucepan.
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To assemble: Fill peppers with polenta.
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Drizzle 1/4 cup sauce over each pepper and serve!
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If you have sauce leftover, place it in a glass jar in the refrigerator and use for a hot sauce!
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Nutrition info per 1 stuffed pepper with sauce: 188 calories, 5 g fat, 7 g protein, 25 g carbohydrates, 5 g fiber
