Heat 2 tablespoons of the olive oil in a skillet over medium-low heat. Cook the bell peppers, poblano pepper if using, red onion and garlic on low heat for 20 – 25 minutes or until the peppers and garlic are very soft. Stir occasionally and adjust the heat to low if peppers start to brown more than just on the edges. Add 1 tablespoon fresh or 1 teaspoon dried oregano and 1/2 teaspoon coriander, stir well, then cover and cook another 2 minutes.

While peppers are cooking, start the polenta and make the dressing.

In a heavy medium saucepan whisk together the broth, polenta, salt, oil and pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cook according to package directions, stirring occasionally, until all the liquid is absorbed. Cooking time will vary depending on how finely the polenta is ground. You may need more broth to keep it at a soft consistency. Set aside, keeping it warm and stirring occasionally.

In a small jar with a tight fitting lid, shake together the remaining 3 tablespoons of the oil with the vinegar, mustard, 1 tablespoon fresh or 1 teaspoon dried oregano, 1/2 teaspoon coriander, vanilla and the salt and pepper, until smooth and slightly thickened.

When peppers are ready, pour half of the dressing over the peppers, and half of the cilantro, and toss to coat thoroughly.