Rating: 3.5 stars
157 Ratings
  • 5 star values: 38
  • 4 star values: 19
  • 3 star values: 65
  • 2 star values: 29
  • 1 star values: 6
Kate Merker

Gallery

Credit: Dana Gallagher

Recipe Summary

hands-on:
25 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.

  • 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.

  • 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.

  • 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.

Nutrition Facts

281 calories; calories from fat 28%; protein 9g; carbohydrates 44g; sugars 11g; fiber 7g; fat 9g; saturated fat 4g; calcium 77mg; iron 2mg; sodium 570mg; cholesterol 11mg.
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