Poblano chiles are alternately called Pasilla chiles. When they are eaten green, they are Poblano, but when they are dried, they are called Pasilla, Ancho or Mulato. Poblano indicates that it comes from the state of Puebla. Mild in flavor and heat, poblanos are large, dark green and conically-shaped.
Soaking the cornmeal is a way to improve the amino acid quality of the proteins in the germ, thereby making it more digestible.
Grind the corn, cornmeal, eggs, baking soda, butter and nutmeg. Place in a bowl and add most of the crumbled goat cheese, reserving some for the top of the tart and the roughly chopped poblanos. Pour into a prepared (buttered) casserole or tart dish. Make a lattice-work pattern with the reserved long strips and sprinkle the reserved crumbled goat cheese over all.