Chili Poblano Polenta
This vibrant and flavorful Chili Poblano Polenta is a fantastic side dish to pair with grilled meats. Inspired by a recipe from the Manzanilla restaurant in Ensenada, Mexico, this dish brings together the smoky heat of poblano peppers with the creamy, hearty texture of polenta. If you’re unable to find Mexican crema, don’t worry! You can easily substitute with creme fraiche or sour cream, depending on what you have available. This recipe is not only quick but also delivers a rich, satisfying flavor that will complement your main dishes perfectly.
Ingredients for Chili Poblano Polenta
| Ingredient | Quantity |
|---|---|
| Poblano chiles | 4 |
| Water | 2 cups |
| Butter | 1/2 tablespoon |
| Salt | 3 teaspoons |
| Fresh coarse ground black pepper | 2 teaspoons |
| Polenta | 1 1/4 cups |
| Creme fraiche (or sour cream) | 1 1/2 tablespoons |
| Sour cream (optional) | 1/2 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 242 kcal |
| Fat | 14.2g |
| Saturated Fat | 8.4g |
| Cholesterol | 42.4mg |
| Sodium | 838mg |
| Carbohydrates | 26.9g |
| Fiber | 2.7g |
| Sugar | 1.8g |
| Protein | 3.5g |
Instructions for Chili Poblano Polenta
-
Roast the Poblano Chiles:
Begin by roasting the poblano chiles to bring out their smokiness. You can do this by holding them over a gas flame using a fork until the skin is charred on all sides. Alternatively, if you prefer using an outdoor grill, place the chiles directly on the grill grates, turning them as the skin blisters and blackens. Once roasted, place the chiles in a paper bag or cover them with plastic wrap in a bowl. Allow them to cool for several minutes, which will make peeling easier. After cooling, remove the stem, skin, and seeds from the chiles, and then slice them into thick pieces. -
-
Blend the Poblano Chiles:
In a blender, combine the roasted poblano chiles with 2 cups of water and 1/2 tablespoon of butter. Add a pinch of salt (about 1 teaspoon) and freshly ground black pepper (1 teaspoon). Blend the mixture until smooth and creamy, ensuring all the ingredients are well incorporated. This will create a flavorful base for your polenta. -
Heat the Mixture:
Transfer the blended poblano mixture into a saucepan and place it over medium-high heat. Bring the mixture to a gentle boil, stirring occasionally to prevent any sticking or burning at the bottom. Once it begins to boil, reduce the heat to low. -
Cook the Polenta:
Gradually stir in the polenta while continuously mixing to prevent clumping. Continue to cook the polenta on low heat, stirring frequently. After about 3 minutes, you should notice the polenta grains have softened and absorbed most of the liquid, resulting in a creamy consistency. Add more water if needed to reach your desired texture, though this dish is meant to be rich and thick. -
Season and Garnish:
Once the polenta has reached the right consistency, season it with 2 teaspoons of freshly ground black pepper and 2 teaspoons of salt, adjusting to taste. Serve the dish with a generous dollop of creme fraiche or sour cream on top for added creaminess and tang. This finishing touch will balance the heat from the poblano peppers and provide a luxurious finish to the dish.
Cooking Tips:
- If you’re making this dish ahead of time, it can be stored in an airtight container in the refrigerator. To reheat, simply stir in a little water or broth to restore its creamy texture.
- Roasting poblano peppers over an open flame is the traditional method, but you can also roast them in the oven under the broiler for about 5 minutes, turning the peppers halfway through to ensure even charring.
- For an extra kick, feel free to add a small amount of finely chopped jalapeño or serrano pepper to the blender with the poblanos.
This Chili Poblano Polenta makes a wonderful side dish that is sure to impress your family and guests. The combination of creamy polenta with the smoky flavor of poblano chiles offers a comforting yet exciting twist on the traditional side dish. Whether paired with grilled chicken, steak, or pork, this dish elevates any meal with its rich textures and bright flavors. Enjoy!
Recipe Category: Peppers
Keywords: Vegetable, Mexican, Spicy, < 30 Mins, Stove Top
Servings: 6
Cook Time: 6 minutes
Prep Time: 20 minutes
Total Time: 26 minutes
Rating:
⭐️⭐️⭐️⭐️⭐️ (5/5)
Note: To enjoy this dish with a mild flavor, remove the seeds from the poblano chiles before roasting. If you prefer more heat, leave some seeds in for an extra spicy kick.
