Total time: 30 minutes | Serves 6
Note: Adapted from Benito Molina Dubost at Manzanilla restaurant in Ensenada. Mexican crema is available at Latino markets and many supermarkets. Serve this as an accompaniment to grilled quail, roasted chicken or roasted or grilled meat.
- 4 poblano chiles, roasted and peeled
- 1/2 cup whipping cream
- 2 cups water
- 3 tablespoons butter
- 2 teaspoons salt
- 1/4 teaspoon cracked black pepper
- 1 1/2 cups instant polenta
- 1/2 cup Mexican crema
Step 1Remove the stems, seeds and veins from the chiles. Cut them into thick slices. Place the slices in a blender and add the whipping cream and water. Blend until smooth.
Step 2Pour the mixture into a saucepan. Bring it to a boil and add the butter, salt and pepper. Slowly stir in the polenta. Turn the heat to low and continue cooking and stirring for 3 minutes until the polenta grains have softened. Serve with a dollop of the Mexican crema as garnish.
319 calories; 5 grams protein; 34 grams carbohydrates; 5 grams fiber; 19 grams fat; 11 grams saturated fat; 51 mg. cholesterol; 800 mg. sodium.
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