Polenta-Stuffed Poblano Peppers

Ever since the economic atmosphere went down the drain, we have been keeping an eye out for low-cost recipes. This one comes from Real Simple - we liked this a lot! The poblanos are just spicy enough that you know it, and the polenta is smooth, creamy and comforting - I use regular cornmeal and it turns out just fine.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

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.