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Roasted Poblano and Cheddar Polenta
Creamy grits made with a roasted poblano pepper and cheddar cheese.
servings: 4
total time: 40 minutes
recipe by: Rae
Ingredients
- 3 cups water
- 1 cup heavy cream
- 1/2 cup yellow corn meal
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 poblano pepper
- 1 cup shredded cheddar cheese
Directions
- In a medium sauce pan combine the water, heavy cream, corn meal, salt, and pepper. Bring to a boil over medium heat and then turn down to low.
- In the meantime place the poblano pepper directly onto a stove burner set to medium-high. Char the out side of the pepper. Once the peppers skin is completely blackened remove from the burner and cool. Wipe the skin away from the pepper with a paper towel. Remove the seeds and discard them. Chop the pepper and stir in to the pot of polenta.
- Stir often for about 35 minutes or until the polenta becomes thick and creamy.
- Add the cheddar cheese and whisk together. Taste and adjust the salt and pepper. Serve immediately.
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