Poblano Peppers

Serves 4

4 poblano peppers, halved lengthwise and seeded
4 plum tomatoes, halved
1 red onion, cut into wedges
1 tablespoon olive oil
1/4 teaspoon ground cinnamon
kosher salt and pepper
1/2 cup instant polenta
1 10-ounce package frozen corn
1/4 cup soft goat cheese (2 ounces)
4 scallions, sliced  

 

Directions:  

1. Preheat broiler. Place tomatoes, onions, and peppers cut side down on an oiled baking sheet. Roast until charred and tender. Stir halfway through.
2. Switch oven to baking mode and preheat to 400°F. While you wait, puree tomatoes and onion with cinnamon, ½ tsp salt, and ¼ tsp pepper in a food processor. 
3. Spread half the sauce in a baking dish and arrange the peppers cut side up.
4. Bring 2 1/4c of water to a rolling boil in a medium saucepan. Add a pinch of salt. Stir in the polenta slowly, using a whisk or fork. Cook the polenta, whisking steadily, until it becomes thick, approximately 3 to 4 minutes. Add the corn, cheese, and all but 2 TB of the scallions. Remove from heat.
5. Divide the polenta mixture between the peppers, topping with the remaining sauce. Bake 5 to 10 minutes until heated through. Garnish with the leftover scallions.