Polenta-Stuffed Poblano Peppers

• 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

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 400u0b0F 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.

tomatoes, red onion, olive oil, peppers, ground cinnamon, kosher salt, instant polenta, corn, goat cheese, scallions

Taken from www.food.com/recipe/polenta-stuffed-poblano-peppers-382013 (may not work)