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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