Get started by broiling plum tomatoes, red onions and halved poblano peppers in the oven. Once charred, puree the tomatoes and onions with any fresh herbs or seasonings that inspire you, while you arrange the poblano halves on a baking dish and get your polenta cooking. Mix fresh sweet corn, goat cheese or cheddar cheese, and scallions into the polenta. Spoon the polenta mixture and then the salsa into each poblano boat. Bake until bubbly and serve with heirloom corn chips or rosemary pita chips to scoop up all the goodness.
