1. In a large heavy saucepan, whisk the water and cornmeal together until moistened. Season with salt and pepper to taste. Cook over moderate heat, stirring with a wooden spoon frequently until the mixture is very smooth and silky, about 20 minutes. (This can also be done in a microwave. Mix the water and cornmeal in a 2-quart soufflé dish. Microwave at full power for 7 minutes. Remove and whisk thoroughly. Season with salt and pepper. Place a paper towel over soufflé dish and microwave another 6 minutes.)

2. Meanwhile, heat 1 tablespoon of the oil in a small skillet. Add the poblano and cook over moderate heat until softened, about 2 minutes.

3. When polenta is finished, mix in the sautéed poblanos, additional oil, parmesan and more salt and pepper, if desired.