Polenta and Black Bean Stuffed Pablanos with Peach Salsa

This was a recipe inspired by a suggestion from the checker at Fair Foods when we were talking about how beautiful the local chile pablanos were. She said friends grilled them and stuffed them with polenta and black beans. I had to try it. The result was a great summer hot day dish.
I made this for two but the recipe is for 8--two peppers each.

Ingredients
chile pablanos, 8

Stuffing
dry black beans, 2 c or equivalent for canned beans
olive oil, 2T
white onion, 1 med, sliced
garlic, 2 cl, minced
cumin, 1t
prepared red salsa (I used Trader Joe's), about 1 c
water or broth, about 1 cup total
dry polenta, about 1.5 cups
water or stock, enough to follow package directions
Parmesan, grated, about 1/2 cup
butter, about 1T

Salsa
white onion, 1 med, chopped
olive oil, 3T (I used 1T olive oil and 2T of a slow-cooked pureed garlic in oil. You can substitute 3 med cloves fresh garlic instead.)
garlic, 3 med cloves, finely minced
jalapeno pepper, 1, finely minced (I used 1/2 but it needed more.)
tomato in season, about 1.5c diced; (For out-of-season, I would use canned Muir Glen oven roasted diced tomato.)
ripe peach, 1 med, peeled and diced
cilantro, 1/4 c chopped
(optional) baby tomatillas, whole with paper skins removed. (I happened to get these in the market. They were tiny--about 1/2 in. diameter or smaller--and very sweet. You could substitute regular tomatillas chopped small, but then add more peach because the tomitillas will be sour. You could also use grape tomatoes quartered instead of the tomatillas if you want to add sweetness.)

TO BE CONTINUED . . .