Chile poblano polenta

Time 30 minutes
Yields Serves 6
Chile poblano polenta

Remove the stems, seeds and veins from the chiles. Cut them into thick slices. Place the slices in a blender and add the whipping cream and water. Blend until smooth.


Pour the mixture into a saucepan. Bring it to a boil and add the butter, salt and pepper. Slowly stir in the polenta. Turn the heat to low and continue cooking and stirring for 3 minutes until the polenta grains have softened. Serve with a dollop of the Mexican crema as garnish.

Adapted from Benito Molina Dubost at Manzanilla restaurant in Ensenada. Mexican crema is available at Latino markets and many supermarkets. Serve this as an accompaniment to grilled quail, roasted chicken or roasted or grilled meat.

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