Polenta-stuffed Poblano Peppers

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

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

Recipe

• 1 heat broiler. on a rimmed broiler-proof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. place the peppers on the sheet, cut-side down. broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.
• 2 heat oven to 400°f in a food processor, puree the tomatoes, onion, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. spread half the sauce in a 9-by-13-inch baking dish. arrange the peppers in the dish, cut-side up.
• 3 in a medium saucepan, bring 2 1/4 cups water to a boil. add 1/2 teaspoon salt. gradually whisk in the polenta. cook, whisking constantly, until thickened, 3 to 4 minutes. stir in the corn, cheese, and all but 2 tablespoons of the scallions.
• 4 divide the polenta among the peppers. top with the remaining sauce and bake until heated through, 5 to 10 minutes. sprinkle with the remaining scallions before serving.