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    You are in: Home / Recipes / Chili Poblano Polenta Recipe
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    Chili Poblano Polenta

    Chili Poblano Polenta. Photo by Barb Gertz

    1/2 Photos of Chili Poblano Polenta

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    Total Time:

    Prep Time:

    Cook Time:

    26 mins

    20 mins

    6 mins

    Hey Jude's Note:

    This is a great side dish to grilled meats. If you're unable to find the Mexican crema, you can use creme fraiche or sour cream. This recipe comes from the Manzanilla restaurant in Ensenada, Mexico.

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    Units: US | Metric


    1. 1
      Cut roasted, peeled chilies into thick slices; combine chili, water and whipping cream in a blender; blend until smooth.
    2. 2
      Pour the mixture into a saucepan; heat to a boil; add the butter, salt and pepper.
    3. 3
      Slowly stir in the polenta; turn the heat to low and cook, stirring, until the polenta grains have softened, about 3 minutes.
    4. 4
      Serve with a dollop of the crema as a garnish.
    5. 5
      Note: to roast chilies, hold with a fork over a gas flame to blacken skin on all sides; place in a paper bag or bowl covered with plastic wrap until cool; remove stem, skin and seeds.
    6. 6
      You can also roast them over an outdoor grill.

    Ratings & Reviews:

    • on January 24, 2005


      We loved the flavor of the Pablano chilis with the polenta. Very easy to made, I made it just like the recipe said, but , cut the recipe to half, also used sour cream for the topping, delicious.Thank you Judy for the recipe.

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    Nutritional Facts for Chili Poblano Polenta

    Serving Size: 1 (168 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 241.9
    Calories from Fat 128
    Total Fat 14.2 g
    Saturated Fat 8.3 g
    Cholesterol 42.4 mg
    Sodium 837.9 mg
    Total Carbohydrate 26.9 g
    Dietary Fiber 2.7 g
    Sugars 1.7 g
    Protein 3.5 g

    The following items or measurements are not included:

    Mexican crema

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