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Roasted Poblano and Cheddar Polenta

Creamy grits made with a roasted poblano pepper and cheddar cheese.

like YEP RATING: 100% (28 total votes)
Roasted Poblano and Cheddar Polenta

Servings: 4
Total Time: 40 minutes
Recipe by: Rae


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


1. 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.

2. 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 pepper's 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.

3. Stir often for about 35 minutes or until the polenta becomes thick and creamy.

4. Add the cheddar cheese and whisk together. Taste and adjust the salt and pepper. Serve immediately.

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Roasted Poblano and Cheddar Polenta

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