Taste Testing: Polenta Stuffed Poblano Peppers

4 plum tomatoes, halved
1 red onion, cut into wedges
1 tbsp olive oil
4 poblano peppers, halved lengthwise & seeded
1/4 tsp gr cinnamon
salt & pepper
1/2 cup instant polenta
1 10oz pkg frozen coren
1/4 cup soft goat cheese
4 scallions, sliced

1. Heat broiler. Toss tomatoes & onion in oil. Place onion, tomatoes, & peppers (cut side down) on sheet & broil until tender & charred, 5 to 8 minutes. Stir onions & turn tomatoes & pepper half way through.
2. Heat oven to 400 degrees. In food processor, puree tomatoes, onion, cinnamon, 1/2 tsp salt & 1/4 tsp pepper until smooth. Spread half of the sauce in 9x13 pan. Arrange the peppers in dish, cut side up.
3. In medium saucepan, bring 2/14 cups water to boil. Add 1/2 tsp salt. Whisk in polenta. Cook, whisking constantly until thickened (3-4 min). Stir in corn, cheese, & scallions (reserve 2 tbsp for later).
4. Divide potenta among peppers. Top with remaining sauce & bake until heated through (5-10 min). Sprinkle with remaining scallions before serving.

Enjoy!