Poblano Chile Polenta

  • Yield 6 servings


2 poblano chiles, roasted, peeled and seeded
2 cups water
1/2 cup heavy cream
1 teaspoon cumin
3 tablespoons unsalted butter
2 teaspoons salt
1 1/2 cups instant palenta
1/2 cup Mexican crema or sour cream
1/2 cup fresh cilantro, chopped


  1. Cut the poblano chiles into thick slices.  Combine the poblano chile slices, water, heavy cream and cumin in a blender and process until smooth.  Pour the chile mixture into a saucepan and bring to a boil.  Stir in the butter and salt.  Add the polenta gradually stirring constantly.  Cook for 3 minutes or until the polenta grains have softened, stirring frequently.  Spoon the polenta mixture into a greased loaf pan.  Chill, covered, until firm.
  2. Preheat a grill.  Invert the polenta onto a hard surface and put into 1-inch slices.  Grill the slices over hot coals for 2 minutes per side or until grill marks appear, turning once.  Serve with the Mexican crema and cilantro.

Recipe reprinted with permission from The Junior League of Phoenix’s Pomegranates & Prickly Pears (The Junior League of Phoenix, Inc., 2005)






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