1. Place oven rack about 5 inches from broiler. Preheat broiler to high. Place poblano peppers on rimmed baking pan and broil 4 to 5 minutes or until the skin is completely blackened, turning occasionally. Place peppers in bowl and cover bowl with plastic wrap; let stand 10 minutes.

2. Meanwhile, in medium saucepot, combine milk, butter, ¼ teaspoon black pepper and 1/8 teaspoon salt; heat to boiling over medium heat. Gradually whisk in cornmeal until incorporated; reduce heat to low and cook 4 minutes, whisking occasionally. Remove from heat; stir in cheese. Cover to keep warm.

3. Remove skin from poblano peppers; pull off stem and cut lengthwise in half. With paring knife, scrape seeds, then cut into ½-inch pieces.

4. In large skillet, heat oil over medium heat. Add shrimp and cook 3 to 4 minutes or until shrimp turn almost opaque throughout, stirring occasionally. Stir in garlic, remaining ¼ teaspoon black pepper and 1/8 teaspoon salt, and poblano peppers, and cook 1 to 2 minutes or until shrimp turn opaque throughout, stirring occasionally.

5. To serve, spoon shrimp mixture over polenta and sprinkle with hot sauce. Garnish with green onions and cilantro, if desired.

• 12 g Fat
• 5 g Saturated fat
• 193 mg Cholesterol
• 499 mg Sodium
• 37 g Carbohydrates
• 4 g Fiber
• 14 g Sugars
• 0 g Added sugars
• 36 g Protein