Chili Poblano Polenta

1. 1

   Cut roasted, peeled chilies into thick slices; combine chili, water and whipping cream in a blender; blend until smooth.

2. 2

   Pour the mixture into a saucepan; heat to a boil; add the butter, salt and pepper.

3. 3

   Slowly stir in the polenta; turn the heat to low and cook, stirring, until the polenta grains have softened, about 3 minutes.

4. 4

   Serve with a dollop of the crema as a garnish.

5. 5

   Note: to roast chilies, hold with a fork over a gas flame to blacken skin on all sides; place in a paper bag or bowl covered with plastic wrap until cool; remove stem, skin and seeds.

6. 6

   You can also roast them over an outdoor grill.

* Per serving · 4 servings · Values may vary.

No additional tips available.