Roasted poblano with polenta

I needed to figure out a way to use up my poblano pepper that had been sitting around. I followed the process described in my Mexican food cookbook for char-roasting these peppers:
1) Put it over the gas flame on your stove until blackened and blistered.
2) Throw the pepper in a plastic bag and seal it up and wait 10 minutes for it to steam through
3) use your fingers to peel away the blackened outer layer.

After making the polenta and sautéing the red bell peppers, I assembled the whole thing and threw it under the broiler to melt the cheese.