Sausage and Polenta Stuffed Poblano Peppers

Mmmmm. I really enjoyed this recipe. I altered it slightly by adding sausage and a sharper cheese. You could likely use bell peppers as well as an anaheim that packs a more powerful punch. Though the poblanos were perfect. I can't wait to make them again.

4 plum tomatoes, halved
1 red onion, cut into wedges
1 tablespoon olive oil
4 poblano peppers, halved lengthwise and seeded
Pinch of ground cinnamon
Kosher salt and pepper
1 1/4 pound Italian sausage (I used Sweet Italian, but Spicy Italian is great too)
1/2 cup instant polenta
1 ear corn, shucked (you can use 1 10-ounce package of frozen corn)
1/2 cup Colby cheese (you can use cheddar, goat, parmesan, mozzarella)
4 scallions, sliced

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.

Meanwhile, take the sausage meat out of the sausage casings. Break up into pieces. Brown the sausage meat in a large skillet on medium-to-high heat with a little olive oil or cooking spray, 5-10 minutes. For healthier eating, I pour the cooked sausage onto paper towels and soak up excess oil.

In a medium saucepan, boil the corn for 3 minutes. Once the corn is cool enough to handle, slice the corn off the cob. Set aside.

Heat oven to 400 F. In a food processor, puree the tomatoes, onion, cinnamon, 1/2 tsp salt, and 1/4 tsp pepper until smooth. Spread half the sauce in a 9x13? baking dish. Arrange the peppers in the dish, cut-side up.

In a medium saucepan, bring 2 1/4 cups of 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 Tbsp of the scallions.

Divide the sausage among the peppers. Top the peppers with polenta mixture, and a little extra cheese over the peppers (optional). Top with remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.

Adapted from recipe found in Real Simple, May 2009.