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 goat cheese (2 ounces)
4 scallions, sliced
Directions
1. Heat broiler. On a rimmed broilerproof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Add the peppers, 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, ½ teaspoon salt, and ¼ 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 ¼ cups water to a boil. Add ½ 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 peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.
Source: realsimple.com
4 plum tomatoes, halved1 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 goat cheese (2 ounces)
4 scallions, sliced
Directions
1. Heat broiler. On a rimmed broilerproof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Add the peppers, 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, ½ teaspoon salt, and ¼ 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 ¼ cups water to a boil. Add ½ 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 peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.
Source: realsimple.com
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