The poblanos were hotter than I expected. Jason LOVED them, Riley enjoyed them, I couldn’t eat more than one and Ethan ate the stuffing out of one and had to stop. That is what happens when I get real poblanos, not commercially grown ones. These bad boys were fabulously zippy, spicy and yummy, in small batches for us heat-whimps. Next time I make a tray of these I will make half with red bell peppers instead so Ethan and I can enjoy the meal as much as everyone else.
4 plum tomatoes, halved1 red onion, wedged4-5 poblano peppers, halved and seeded
1/4 teaspoon cinnamon1/2 teaspoon salt1/4 teaspoon pepper
2 1/4 cup water1/4 salt
3/4 cup polenta
10 ounces frozen corn, or equivalent1/4 cup soft goat cheese (about 2 ounces)3 scallions, sliced
1 scallion, sliced